Chinese curry sauce is great for smothering over chips or combining with veg, beef or chicken for a main meal. It’s flavoursome, quick and super easy!
The default recipe makes around 120ml (8 tbsp) of curry sauce or 2 portions of curry.
- 250g skinless, boneless chicken breasts, cut into bite-sized pieces (see note 1)
- 1 tsp cornflour
- 1/2 tsp turmeric
- 1 tbsp oil (vegetable or canola/rapeseed)
- 2 garlic cloves, crushed
- 1 tsp minced ginger
- 1/2 medium onion, diced into large pieces
- 40g frozen peas
for the sauce base…
- 180ml hot chicken stock
- 1 tsp soy sauce
- 1 tsp mild or medium curry powder (see note 2)
- 1/2 tsp turmeric
- 1 tbsp cornflour (see note 3)
- 1 tsp sugar
If you want to make only the sauce then you can skip the steps with the chicken and also skip the onion and peas if you prefer. If you do add the onions you can blend the sauce at the end to make a smoother, pourable sauce, if not you can pass it through a sieve to remove any chunks of garlic and ginger.
- Mix the chicken breasts, cornflour and turmeric together in a bowl and set aside.
- Whisk together all the sauce base ingredients in a large jug or bowl.
- Add the oil to a wok or large frying pan and place on medium-high heat until smoking hot.
- Add the garlic and ginger to the pan and cook for around 20 seconds until starting to turn golden. Add the onion to the pan and fry for a further 2 minutes until the onions start to colour.
- Push the ginger, garlic and onion to one side of the pan and add the chicken. You can add a little more oil if the pan is looking dry.
- Cook the chicken until sealed on all sides and then toss everything together.
- Pour the sauce base ingredients into the pan and stir everything to combine.
- Add the peas and cook for a further 5 minutes until the sauce has thickened and the chicken is cooked through. Season to taste.
- You can make the curry with beef instead of chicken if preferred. You can also add or substitute vegetables such as peppers, carrots, green beans or mushrooms.
- Any generic curry powder will work for this recipe. Madras curry powder also goes well although is typically spicier. Hot curry powder is also a great option if you want more of a kick to the curry.
- If you want a thicker curry, you can increase the cornflour by up to double the amount.
- The curry can be kept in the fridge for up to 3 days, or frozen for up to 3 months. Defrost thoroughly before reheating on the hob/stove or in the microwave.
- The nutrition information is for the full curry. If just making the sauce (without the chicken) then it contains 160 calories and less than 10g of fat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Curry
- Method: Hob
- Cuisine: Chinese
- Serving Size: 1
- Calories: 295
- Fat: 9.5g
- Carbohydrates: 14g
- Protein: 32.5g
Keywords: curry, chinese, asian, sauce, dip, chicken, easy, quick