Chinese takeaway curry sauce

    Chinese takeaway curry sauce


    274 people made this

    About this recipe: I wanted to make my own Chinese curry sauce to stop myself spending a fortune at my local takeaway. It turned out really well! I served it over grilled chicken breasts with rice and peas on the side. I bet it's good over oven chips!

    dannyboy Midlothian, Scotland, UK

    Serves: 4 

    • 3 tablespoons butter
    • 1/2 onion, finely sliced
    • 1 1/2 tablespoons hot curry powder
    • 1 tablespoon plain flour
    • 225ml hot chicken stock
    • 225ml milk
    • 1/2 teaspoon treacle (optional)
    • 2 or 3 tablespoons of double cream

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Melt butter in a large frying pan over medium-low heat. Add the sliced onion and cook for 5 minutes, or until softened.
    2. Sprinkle over the curry powder and the flour; cook for another minute or so until well mixed in.
    3. Pour in the hot chicken stock, milk and 1/2 teaspoon treacle. Simmer gently over low heat for 10 or 15 minutes, stirring often until it has thickened a bit.
    4. Remove from the heat and stir in cream. Taste and season with salt.
    5. Serve over cooked chicken or chips.

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    Reviews (26)


    was absolutely delicious....i cooked it without the treacle.... it waas so easy to make definatle gonna cook it again - 14 Feb 2012


    This was an amazing substitute for a takeaway chinese curry...... until the cream went in. I left the onions chunky, added finely sliced chilli (I love it spicy!), and squirted in a little honey instead of the treacle, but everything else I kept the same. I will make again but definitely without the addition of cream (although it wasn't horrible with it, just not at all a takeaway curry) - 15 Aug 2013


    we all loved it and we did use the treacle but you couldn't taste it - 16 Apr 2012

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