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How Do I Make ... ?
Chinese 'Chippy' Curry Sauce
British Expats may sometimes hanker over replicating the Chinese Curry Sauce peculiar to British Fish and Chip shops and takeaways. As you will have discovered, Chinese cuisine does not include curry at all - although Indian and Thai restaurants + their neighbouring Countries do provide curry dishes on their menus.

We discovered this recipe, which comes from a British Chip Shop where they make their own.

Recipe Source:
'Tradewinds' on Yahoo Answers Blog from which we quote below:

"How do you make authentic Chinese curry sauce?

In the UK, Chinese takeaways serve a thick yellow sauce normally with chips or rice. The most comon method of producing it is from a commercial powder mix or paste (just add water). There is a chain of Chinese wholesalers in the UK called Wing Yip. they sell the paste but it tastes a little too powdery to me.

I am in the process of building a website dedicated to popular recipes from restaurants and takeaways (Chinese, Indian, Italian etc). I have contacted several already that have been recommended by friends and family and been supplied with the exact recipe details and cooking instructions to about 15 dishes already.

I have only found one Chinese takeaway that makes the curry sauce from scratch.
Let's get started:- Chinese "chippy" curry sauce. Image: Chinese Curry Sauce
 
Ingredients:

• 2 tbs oil (they use ground nut)
• 1 onion finely chopped
• 3 cloves of garlic finely chopped
• 1 inch fresh root ginger peeled and finely chopped
• 1 tbs plain flour
• 1 tbs mild Madras curry powder (they use RAJAH brand)
• 1 tsp brown sugar
• 1 pinch five spice powder
• 2 pinches of salt
• half inch cube of cream coconut (optional)
• Water (can use chicken stock)
Method    
1. Heat oil over a medium heat in a pan or wok and add the onion. Cook until soft and transparent.
2. Add the garlic and ginger and continue to cook for a further 2 minutes.
3. Add the flour and curry powder and cook for a couple of minutes (you should have a paste like consistency)
4. Add the sugar, five spice powder and salt then add the water or chicken stock if preferred (the takeaway uses water) a little at a time until the right thickness is achieved.
5. Break up the cream coconut (if using) and stir into the curry.
6. Simmer for a few minutes on a low heat then remove from the heat and allow to cool slightly.
7. You can now either strain the curry using a fine sieve or blend in a food processor to create a smooth texture before returning it to the pan to simmer gently until reduced slightly.

Tips:
There are two types of this sauce, a mild sauce and a more spicy and slightly harsher flavoured sauce (both sauces are the same with the cream coconut being left out of the more spicy alternative).

If you require a hotter flavour add some chilli powder at the start not more curry powder! Use the five spice powder sparingly as it can overpower the other ingredients."
Thank you 'Tradewinds', this recipe is excellent.
   
Reader Comments:
Message from Tom Stanley:
12.12.2010 @ 15.29
Hi there- As you may know, I am not an ex pat but I found your site while looking for a super duper recipe for a genuine curry sauce and yours is just the job!
Good luck and seasons greetings to you and yours. Tom.
Additional Recipes and Information:
 
Image: Videojug Logo Videojug.com offer a blog about Chinese 'Chippy' Curry which is quite interesting and offers some alternatives to the above recipe by Tradewinds.
This information is as supplied by ourselves, and ably supported by our friends and various internet portals. In addition we personally wish to thank Tradewinds for sharing with us this excellent recipe.
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