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
Thinly slice the onion. Put the chicken stock into a saucepan and heat gently.
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.
Stir in the milk and treacle. Simmer for 15 minutes, stirring often until thickened. Season to taste.
Remove from the heat and stir in the cream before serving.