Chinese Chips and Curry Sauce - Khin's Kitchen | Takeout recipe (2024)

FAQs

What is Chinese takeaway curry sauce made of? ›

Why does the sauce look very yellow compared to my homemade one? - Quora. Chinese takeaway chicken curry usually contains chicken, onions, garlic, ginger, curry powder, coconut milk, soy sauce, and occasionally other vegetables like bell peppers, carrots, or bamboo shoots.

Modified Maize Starch, Wheat Flour (Contains Calcium, Iron, Niacin, Thiamine), Sugar, Salt, Curry Powder (Ground Turmeric, Mustard Seed, Fenugreek Seed, Coriander Seed, Salt, Chilli Powder, Fennel Seed, Cumin seed, Onion Powder), Rapeseed Oil, Minced Onion, 2nd Curry Blend (Coriander, Turmeric, Fenugreek, Ground Pea, ...

Cornflour

Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long.

Ingredients: Chinese curries typically use milder spices, such as ginger, garlic, and soy sauce. Indian curries, on the other hand, use a wider variety of spices, including turmeric, cumin, coriander, and chili peppers.

In my experience, chip shop curry sauce is milder and a little fruitier. I find Chinese curry sauce also has a more complex flavour when it comes to the actual curry flavour, often using things spices garam masala, turmeric and sometimes cumin. Other flavourings can also include soy sauce and ginger.

Spices: Chinese curries generally have a more delicate balance of spices, while Indian curries have a more robust and complex mix of spices. Indian curries also use a wider variety of spices such as cardamom, cinnamon, and cloves. Sauces: Chinese curries typic.

It originated in the 1970s when many fish and chip shops in the North of England were owned by Asian families. Just over the Irish sea, the Irish take on curry sauce is a darker and richer sauce than its English counterpart and typically contains the flavour enhancer Monosodium Glutamate or MSG.

“In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat.

Peel old potatoes and cut into sticks about 1cm thick and 8cm long. Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry. Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan. Fry until the chips are pale golden.

If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it's boiling to get it to thicken. If necessary, you can add a bit more water and cornstarch if your curry doesn't thicken with one tablespoon (15 mL) of each.

What do Chinese use to thicken sauces? ›

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

There are several ways to thicken curry sauces and avoid making them too runny or watery. One option is to add dairy such as Greek yogurt, heavy cream, or coconut cream . Another option is to add ground nuts like cashews or almonds to the sauce .

Whether you make your own curry spice mixes or pastes, turmeric is often an ingredient called for. Many curry recipes use not only the prepared curry spice mix or paste, but additional fresh or ground turmeric powder. This results in the curry having that golden color that makes the dish so attractive.

India is the home of curry, and many Indian dishes are curry-based, prepared by adding different types of vegetables, lentils, or meats. The content of the curry and style of preparation vary by region. Most curries are water-based, with occasional use of dairy and coconut milk.

In a way, Japanese curry would be a good introduction to the wonderful world of curry, in a less intimidating way. Japanese curry has the basic flavors of traditional curry. But for a full-on authentic experience, Indian curry would be the one to try for its honest-to-goodness flavors and spices.

In addition to its signature yellow curry powder, Chinese curries also include classic Chinese flavors like star anise, cinnamon, ginger, garlic, and cloves. Chinese curries will also use chilis, especially those from the Schezuan area, for spiciness.

This isn't to say that Chinese curry sauce doesn't offer tasty, hearty and wholesome flavour to mixed veggies and protein – far from it. Filled to the brim with sweet and tangy spices, ginger, soy sauce and more, Chinese curry sauce tends to use curry powder and turmeric as well as Chinese five spice for an extra kick.

Morrisons Chinese Curry Sauce (0.25 jar) contains 12g total carbs, 12g net carbs, 4.4g fat, 1g protein, and 93 calories.

Generally, Chinese curry sauce isn't vegan unless it's listed as being so on the menu or it's a vegetarian Chinese curry. Obviously, most curries on an average restaurant's menu will be made with various types of meat or seafood, so will also use chicken or beef stock for the sauce.