Chinese Curry Sauce And Chips Recipe
Here's how to make Chinese curry sauce perfect for chip shop chips with this homemade recipe. The sauce is thick, tasty and so delicious.
Equipment
Ingredients
- 300 ml Chicken Stock See Notes
- 1 tbsp Butter
- 1 tbsp Curry Powder
- 1 tbsp Dark Soy Sauce
- 1 tbsp Cornflour Mixed With 2 tbsp Water
- 1 tsp Sugar
- ½ tsp Chinese 5 Spice
- ½ tsp Garlic Powder
- ½ tsp Turmeric
Instructions
- Add butter to a pan and heat on a medium heat. Once melted, slowly add a little bit of stock and stir thoroughly. Then add the rest of the stock and stir.
- Add curry powder, Chinese 5 spice, dark soy sauce, garlic powder, turmeric and sugar to the pan and mix until evenly distributed.
- Mix cornflour with two tablespoons of water, pour the mixture into the sauce and mix together.
- This is a great time to get the chips going. If you’re using frozen chips, deep fry or cook in the oven according to packet instructions.
- Leave the sauce to simmer for 3 to 5 minutes or until thickened, stir the sauce occasionally to prevent any sticking to the pan.Once the sauce has reached your desired thickness, remove the pan from the heat, serve and enjoy!
Video
Notes
Go for a low salt (sodium) stock if you don't like curry sauces that are salty in taste. You can also omit the soy sauce in this recipe.
Nutrition
Calories: 152kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 20mgSodium: 776mgPotassium: 264mgFiber: 1gSugar: 5gVitamin A: 215IUVitamin C: 1mgCalcium: 31mgIron: 2mg
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