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Chinese-style Takeaway Curry Sauce

Chinese-style Takeaway Curry Sauce is a traditional Chinese recipe for the classic base curry sauce used in many Chinese restaurants. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese-style Takeaway Curry Sauce.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4–6

Rating:

Tags : CurrySauce RecipesVegetarian RecipesSpice RecipesVegetable RecipesChina Recipes

This is the curry sauce as served in many of the better Chinese restaurants and take-aways in the US and UK. This one is made from scratch, rather than being the bulk mix many restaurants use. Chinese curry sauces are not typically very hot and often have a lot of turmeric in them, which yields their distinctive colour. This recipe is based on one given to me by a fried who ran a Malay restaurant in London.

Ingredients:

2 tbsp groundnut oil
3 garlic cloves, chopped
1/2 onion, thinly sliced lengthways
3cm length of ginger, peeled and grated or pruéed
2 tbsp plain flour
2 tsp hot curry powder (Jalfrezi, Madras, Vindaloo etc)
1 tsp ground turmeric
1/2 tsp sea salt (or to taste)
1/2 tsp chilli powder (or to taste)
1 tsp paprika
600ml water
2 tbsp tomato purée (optional)

Method:

Mix together the curry powder and plain flour in a cup then set aside.

Heat the oil in a wok and when almost smoking use to fry the garlic and onions for about 4 minutes, or until very lightly browned. Scatter over the flour and curry powder blend. Mix to combine and cook, stirring constantly for 20 seconds. Stir in the salt, paprika, turmeric and chilli powder then work in the water, a little at a time, whisking until smooth.

Bring to a simmer then work in the tomato purée (if using). Return to a brisk simmer and cook until the mixture is thickened to a sauce. Take off the heat.

Either use as a base for a curry (add stir-fried chicken (or prawns), onion, bell peppers and cashew nuts) or pour into a dish and use as a dipping sauce for noodles or chips (french fries). Alternatively it can be served hot on a bed of rice or noodles.
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For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page