Chinese Curry Sauce recipe

Preparation Time: 10 minutes | Cooking Time: 15 minutes

This basic Chinese curry sauce can be used as a base to a chicken or beef curry, or it can be drizzled over chips or served very simply with egg fried rice. It's super versatile and it's really easy to make, too.


  • 1/2 onion
  • 1.5 tbsp. hot curry powder
  • 1 tbsp. plain flour
  • 225ml chicken stock
  • 225ml milk
  • 3 tbsp. butter
  • 1/2 tsp. treacle
  • 3 tbsp. double cream


  1. Thinly slice the onion. Put the chicken stock into a saucepan and heat gently.

  2. Heat the butter in a large saucepan. Add the onion and fry until golden, soft and sweet, around 7-10 minutes. Add the curry powder and flour. Stir and fry for 1-2 minutes. Gradually stir in the hot chicken stock, until you have a smooth mixture.

  3. Stir in the milk and treacle. Simmer for 15 minutes, stirring often until thickened. Season to taste.

  4. Remove from the heat and stir in the cream before serving.

If you like your curry hot, add a little more curry powder or some dried chilli. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: