CHINESE CURRY SAUCE RECIPES

Steps:

• Mix curry powder and flour in a bowl and keep aside, dry.
• Heat oil in a wok.
• Add ginger and garlic, and onions if used. Stir fry, until lightly browned and their aroma rises.
• Add flour and curry powder mix and allow it to bubble for 20-30 seconds. If you leave it too long, the flour will burn resulting in a bitter sauce.
• Add salt, paprika and chilli powder to the bubbling mix and stir for a few seconds.
• Add enough water, a little at a time, stirring all the while, just enough to get sauce consistency.
• Add tomato purée, adjust seasoning and bring to boil, then simmer briskly for a few minutes. Turn the heat off. This is the basic curry sauce like the one made by 'take-away' shop. People generally buy it with chips/French fries, as a dipping sauce.
• You can also use it to make take-away style curries. When you are ready to cook a curry like chicken, prawn, pork or boiled potato curry, heat 1 tbsp. oil in a wok, stir-fry the chicken/prawns/meat/potatoes and add the curry paste. Continue to stir-fry for a few minutes. Add a little water, if you want more gravy to suit your like.
• This sauce can also be served hot with rice or noodles.

Steps:

• Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
• Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
• Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.