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Chinese Curry Sauce



This is such an amazingly easy curry sauce to make and tastes exactly like "take away" Chinese curry sauce. You can make it in huge batches and put it in the freezer for future use. Great for all sorts of Chinese curries as well as good old chips & curry.

Prep time: 5 minutes
Cooking time: 3 minutes

INGREDIENTS 
  • 1 TSP hot Madras curry powder
  • 1 1/2 TBSP Chinese five spice powder
  • 1 1/2 TBSP ginger powder
  • 1 TBSP garlic powder
  • 3 TBSP plain flour
  • 55g margarine / butter
  • 250ml chicken stock 
INSTRUCTIONS - SAUCE (Images below the instructions for guidance)
  1. In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side.
  2. Melt the butter/margarine in a pan then remove from the heat.
  3. Add the flour and mix until it forms a paste (roux).
  4. Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly.
  5. Add the spice mixture to the roux and thoroughly mix. It will become like a thick paste.
  6. Add the chicken stock (boiling water) to the roux a quarter at a time and mix it in. After all of the stock has been added you should have a smooth lump free curry sauce. 



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