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Wickedly good homemade Chinese curry sauce on proper fat chips
4.96 from 43 votes

Homemade Chinese Curry Sauce - Chip Shop Style {Gluten Free and Vegan}

This homemade takeaway Chinese curry sauce - chip shop style on fat chips is so so good. Thick, gloopy with no added nasties. Gluten Free and Vegan.
Servings: 2 People (150ml)
Prep Time5 mins
Cook Time10 mins
Total Time15 mins

Ingredients

  • 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 dairy spread - or butter
  • 2 tsp soy sauce - or tamari to be gluten free
  • 2 tsp chili sauce - I like a hot sriracha
  • 240 ml vegetable stock
  • 1 tsp lemon juice - optional

Instructions

  • 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.

Notes

  • 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 end 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.
  • Leftovers can be froze, pour into a plastic pot, seal and freeze, once defrosted reheat in a pan or microwave.
Nutritional Information
  • This recipe is 3 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 89kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 949mg | Potassium: 18mg | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 1.7mg | Calcium: 6mg | Iron: 0.8mg
Course: Snack
Cuisine: British
Keyword: chinese, Chinese curry sauce, curry, dressing, sauce