This homemade takeaway Chinese curry sauce – served British chip shop style on fat chips is never going to be Instagram worthy – but is so so good. Thick, gloopy with no added nasties. A great fakeaway treat. Naturally vegan and gluten free.
Yes, it’s possible to exist on a diet high in virtuousness and low in sin, all steamed vegetables and righteousness. But sometimes the urge to shun all that’s healthy and indulge in of a wicked treat is strong. And this Chinese curry sauce is the perfect example; it will never be a staple, but every now and then I’m going to really enjoy going full trashy with Chinese curry sauce, especially on chips. It’s the perfect sauce for enjoying a fakeaway home-made takeaway treat.
This homemade takeaway Chinese curry sauce - chip shop style on fat chips is so so good. Thick, gloopy with no added nasties.
4 tsp cornflour (cornstarch)
1 tsp curry powder (or more to taste)
1/2 tsp Chinese Five Spice Mix
1/4 tsp Ground Ginger
1/4 tsp Garlic Powder
1 tbs Non diary Spread (or butter)
2 tsp Soy Sauce (*or tamari to be gluten free)
2 tsp Chili Sauce (or more to taste)
240 ml Vegetable stock
1 tsp Lemon Juice (optional)
Mix half the cornflour and all of the dry spices together in a small bowl
Melt the spread or butter in a small saucepan, add the cornflour mixture and fry for a minute, stirring all the time until fragrant.
Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time. Make sure it is mixed well before you add more.
Place the reminder of the cornflour in a small bowl and add a few spoons of the stock to it. Mix well. Add to the pan of sauce, stirring well.
Add the remainder of the stock, the lemon juice, soy sauce, and stir. Cook for a few minutes, stirring all the time, making sure to carefully scrape the sides and bottom of the pan.
With a gentle simmer the sauce will rapidly thicken. If it thickens to much add a little water.
Serve immediately with chips as a dip, or use for a curry sauce.
Season to your taste with extra curry or chilli.
The Chinese Five Spice blend is what gives the sauce that authentic takeaway Chinese Curry Sauce note - it is subtle, but very necessary.
It is really important to keep stirring and scraping the sides and bottom of the pan when making this, or you can en up with gelatinous lumps in your sauce. If this happens simply pass it though a fine mesh sieve.
Soy sauce is generally NOT gluten free. You need to use a certified gluten free brand or a tamari for a gluten free sauce.