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Chinese takeaway curry sauce

Submitted by Top Conker 11 June 2009

You can use this as a dip on chips or French fries or use it as a base for a Chinese takeaway style curry. Just heat a tablespoon of oil in a wok, stir fry some chickenprawnsmeat or potatoe and add the curry sauce. Stir fry for a few minutes adding more water to increase the gravy. You can also add any of the following; fried onion slices, cooked carrot slices, pineapple chunks, peas, beans etc.



2 tablespoons vegetable oil,3 cloves garlic crushed,1 inch piece ginger grated,2 tablespoons plain flour,1 teaspoon curry powder (I use Bolst's mild version).,½ teaspoon sea salt,½ teaspoon chilli powder,1 teaspoon sweet paprika


Mix curry powder and flour in a bowl and set aside.
Heat oil in a thick based saucepan and add garlic and ginger, fry for 2 minutes then add flour and curry powder.
Mix well and allow to bubble before adding salt, paprika and chilli powder.
Keep stirring and add water, a little a time, to get a sauce consistency.
Bring to the boil then simmer for 5 minutes.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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