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Chinese chip-shop curry sauce – just like the ones you get in those little takeaway cups is easy to make at home! Smooth, mildly spiced and perfect for dunking your chips into!
Nicky’s Notes
This sauce is based around the flavours I use in my Chinese-style curries – mild curry powder, turmeric and just enough Chinese five spice to give it that distinctive aromatic warmth.
Chinese five spice is powerful stuff, so you really don’t need much, but it is essential for that signature flavour.
The milk softens everything nicely without making the sauce rich or heavy. It’s quite different to an Indian-style creamy curry sauce – lighter with a hint of sweetness and quite aromatic (due to the five spice).
This is exactly the sort of simple sauce recipe I love to batch cook and freeze in portions so it’s ready to use when you’re looking for some quick and tasty dinner inspiration!
Table of Contents
📋 Ingredients for chip shop curry sauce
***Full recipe with detailed quantities in the recipe card below***
Curry Powder
I use mild curry powder, so it suits all tastes, but go hotter if you like a bit of heat.
Stock
I use chicken stock, but you can replace with vegetable stock for a vegetarian version.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Heat the oil, then briefly fry the garlic powder, curry powder, Chinese five spice, turmeric, sugar and salt. Add chicken stock, simmer for 10 mins, then add milk. Add a little cornflour slurry to thicken at the end.
Recipe Tips
- Add the cornflour slurry a little at a time – you might not need all of it.
- Measure the Chinese five spice carefully – it’s strong and can quickly overpower the curry flavour.
I love to serve this curry sauce poured over salt and pepper chicken and chips – or Irish spice bag as it’s also known.
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Pin ItMake ahead and Leftovers Guide
- Make the sauce, then cool, place in an airtight container and refrigerate for up to 3 days.
- Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
- You can also freeze the sauce in an airtight container. Defrost in the refrigerator overnight and reheat as above.
Chinese Curry Sauce Recipe
Ingredients
- 1 tsp oil
- 1 tsp garlic powder
- 2 tbsp mild curry powder – go medium or hot if you like it hotter
- ½ tsp Chinese five spice
- 1 tsp turmeric
- 1 tsp sugar
- ½ tsp salt
- 480 ml (2 cups) chicken stock
- 60 ml (1/4 cup) full-fat milk
Optional – cornflour slurry to thicken
- 1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
Instructions
- Heat the oil in a saucepan over a low-medium heat.1 tsp oil
- Add the garlic powder, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often for 1 minute.1 tsp garlic powder, 2 tbsp mild curry powder, 1/2 tsp Chinese five spice, 1 tsp turmeric, 1 tsp sugar, 1/2 tsp salt
- Stir in the stock, bring to the boil and simmer gently for 10 minutes.480 ml (2 cups) chicken stock
- Stir in the milk.60 ml (1/4 cup) full-fat milk
- If you'd like to thicken the curry, ensure the sauce is simmering and pour in the cornflour slurry slowly, stirring all the time, until the sauce thickens.1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
- Turn off the heat and serve.
Notes
Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Defrost overnight in the refrigerator, then reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ What to serve it with
🍲 More fantastic Chinese Curry Sauce recipes
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