1 pint chicken stock (made with 2 chicken stock cubes)
1 tablespoon light soy sauce
1 tablespoon oyster sauce
50ml double cream
3 teaspoons sugar
1 tablespoon olive oil
1 tablespoon cornflour, mixed to a paste with a drop of water
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Method Prep:10min › Cook:25min › Ready in:35min
Heat olive oil in a frying pan or wok over medium heat. Add the onion, five spice, ginger, garlic granules, curry powder and chilli powder. Stir and cook for about a minute, then add the stock, oyster sauce, soy sauce and tomato ketchup.
Bring to the boil, then add cornflour paste and stir until thickened. Reduce the heat add the sugar and the cream and then leave to simmer on a very low heat for about 20 minutes.
Add your desired cooked ingredients to the sauce and warm through. I have added chicken and mushrooms to the sauce in my photo.
You can add more five spice and ginger to taste and then just eat on its own as a sauce or add meat or even veg to make a meal with your curry sauce. If you find the curry to hot add a touch more cream. I don't add salt as the soy sauce, oyster sauce and stock give it the seasoning it needs.
I have to say this is the first and last chinese curry recipe i will be trying!!, it tastes exactly like you would get from a chines takeaway!
i used 1 teaspoon of coconut oil instead of oil and i used low fat greek yogurt instead of the double cream and last but not least, i left out the oyster sauce as i dont like it.
i tried to make it as healthy as possible as im on weight watchers - 02 Sep 2015