Chinese style Curry Sauce

 

This recipe is as Chinese as Spotted Dick but it's certainly a favourite of every Chinese take-away in the UK.

Ingredients

1 onion, chopped
3 garlic cloves
2 tbsp mild curry powder
2 tsp Chinese five spice
1 tsp turmeric
1 tsp brown sugar
½ tsp salt
1 tbsp groundnut oil
400ml veg stock
100 ml single cream
2 tbsp cornflour
1/2 tsp ground ginger
1 tsp dark soy sauce

Method

In a large saucepan, heat the oil over a medium-high heat. Add the onions and cook for a few minutes until the soften. Add the garlic and cook for a further few minutes. 

Next add the Chinese five spice, the mild curry powder and turmeric. Fry the dry spices for about three or four minutes, adding a splash of stock when it gets too dry. 

Then add all the stock, sugar, salt and dark soy sauce. Bring to a boil, then reduce the heat and simmer for 5 minutes. 

Remove from the heat. Using a hand blender, carefully blitz into a smooth sauce. 

Return to the heat and bring back to a simmer.

Place the cornflour in a small bowl then add about 4 tbsp of the sauce. Stir well to mix it into a paste. Add it back into the saucepan. 

Continue to simmer until it thickens. (Add some water if it becomes too thick.) Then stir in the single cream and turn the heat down to low. 

Taste and adjust the seasoning if required with sugar/salt or soy sauce.