How to cook… Chip Shop/Chinese Curry Sauce


Makes enough for 4 curries

This is the lest authentic sauce you could possibly find but it’s still delicious! Made famous in chip shops all over the country and the same sauce used in the Chinese curries you will find alongside Cantonese and Szechuan dishes in your local Chinese takeaway.

What you need…
• 4 teaspoons cornflour
• 2 teaspoons butter
• 1 teaspoon garlic paste
• 2 onions, finely chopped
• 2 green apples, peeled and with core removed, and chopped
• 500ml vegetable stock
• 1 Tablespoon soy sauce

Spice Mix
• 2 Tablespoons curry powder
• 2 teaspoons Chinese five spice
• 0.5 teaspoon chilli powder
• 0.5 teaspoon salt

How to make it
1. Mix the cornflour with the Spice Mix and set aside.
2. Heat the butter to a medium heat, add the Spice Mix and cornflour and cook for 1 minute.
3. Add the garlic paste, onions and apples, and cook until they are soft (about 10 minutes). Mash them up as you go and add a little water if needed.
4. Add the vegetable stock bit by part, stirring all the time and bring the mixture to a boil. Remove from the heat and using a hand blender blend the ingredients to a sauce.
5. Add the soy sauce, return to the heat and cook for 5 minutes. Add water to achieve the consistency you want.

The sauce will keep for up to 4 days in a fridge or 3 months in a freezer. You can use tapioca starch for a vegan option but mix it with water before adding.

If you like this you should try our
Sag PaneerChilli PaneerButter ChickenButter PaneerPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken DopiazaAmbot Tik

Journalists hate revealing secrets about this recipe… Because they’ll have to reveals their sources.

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