New recipes

Takeaway Chinese curry sauce recipe

Takeaway Chinese curry sauce recipe

  • Recipes
  • Dish type
  • Main course
  • Curry

This sauce tastes exactly the same as the Chinese takeaway curry sauce and once done you can add whatever you fancy. I usually add chicken and mushrooms as in my photo.

359 people made this

IngredientsServes: 4

  • 1 medium onion, diced
  • 6 teaspoons Chinese five spice
  • 4 teaspoons ground ginger
  • 1 teaspoon garlic granules
  • 1/2 teaspoon mild chilli powder
  • 2 tablespoons mild curry powder
  • 2 teaspoons tomato ketchup
  • 1 pint chicken stock (made with 2 chicken stock cubes)
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 50ml double cream
  • 3 teaspoons sugar
  • 1 tablespoon olive oil
  • 1 tablespoon cornflour, mixed to a paste with a drop of water

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Heat olive oil in a frying pan or wok over medium heat. Add the onion, five spice, ginger, garlic granules, curry powder and chilli powder. Stir and cook for about a minute, then add the stock, oyster sauce, soy sauce and tomato ketchup.
  2. Bring to the boil, then add cornflour paste and stir until thickened. Reduce the heat add the sugar and the cream and then leave to simmer on a very low heat for about 20 minutes.
  3. Add your desired cooked ingredients to the sauce and warm through. I have added chicken and mushrooms to the sauce in my photo.


You can add more five spice and ginger to taste and then just eat on its own as a sauce or add meat or even veg to make a meal with your curry sauce. If you find the curry to hot add a touch more cream. I don't add salt as the soy sauce, oyster sauce and stock give it the seasoning it needs.

Recently viewed

Reviews & ratingsAverage global rating:(10)

Reviews in English (10)

I have to say this is the first and last chinese curry recipe i will be trying!!, it tastes exactly like you would get from a chines takeaway!i used 1 teaspoon of coconut oil instead of oil and i used low fat greek yogurt instead of the double cream and last but not least, i left out the oyster sauce as i dont like it.i tried to make it as healthy as possible as im on weight watchers-02 Sep 2015

Very authentic, very tasty and so easy to make.-09 Jan 2014

Didn't have Chinese 5 spice so used Thai 7 spice instead very nice me n wife loved it-21 Dec 2015

When I was growing up, my family would drive through Manhattan’s Chinatown at least once a month, whether it was for weekend dim sum, visiting family, or just heading into the city. We’d drive in via the Holland Tunnel, and in minutes, we’d be surrounded by familiar Chinese restaurants and seemingly endless fruit and vegetable vendors.

On the way out of the city at the end of the day, we had a pretty reliable tradition of stopping off at one of Chinatown’s mainstay takeout restaurants (like NY Noodletown) to order dinner to take home. My sister would go for the Cantonese roast meats—Char Siu Pork, Soy Sauce Chicken, and Roast Pork Belly. My mom would get braised beef with tofu, and my dad would order a special seafood congee with lots of scallions and ginger.

As you can probably tell from all the links above, we’ve covered several of these favorite dishes on our blog. But we haven’t yet covered one of my favorites—a really quick takeout-style Chicken Curry, served over lots of steamed rice.

Chicken curry was one of the dishes that I always looked forward to on any trip to Chinatown, and it’s actually incredibly easy to make. You only need a handful of ingredients, many of which you probably already have in your pantry or refrigerator, and it takes 15 minutes flat to prepare.

Just make sure to wear an apron or a black t-shirt, and use metal (as opposed to wood or bamboo) utensils to stir-fry this chicken curry dish. The turmeric and curry powder can leave stains. But of course, the risk is totally worth it.

Bethany's Vegan Kitchen

This is something I like to make when I want a takeaway, but don’t want to majorly over do it in terms of calories and fat content. You can choose to eat mock meats with this, or stick to vegetables if mock meats aren’t your thing

I never really used to be much into mock meat. I stopped eating meat when I was 12 years old, and would worry that I might given meat accidentally. As an adult I still wasn’t all that fussed about mock meat, and disliked anything that felt too “real”, again part of me worried it was actually meat. But lately all these incredible mock meats have been coming out, and I’m being less of a wimp with them. I think it just took me so many years to trust it wasn’t really meat. I suppose I’m a bit of a paranoid person when it comes to food. Anyway, enough rambling, onto the recipe!

Yield Four servings (approx 55kcal per serving) Cook time 15-20 minutes

Curry Sauce (Chip Shop / Chinese Take-away Style)

1/4 tsp garlic powder 1/4 tsp sugar 1/4 tsp turmeric 2 tbsp plain flour 2 tsp hot Madras curry powder 1 tsp sweet paprika 1/4 tsp chilli powder 1/2 tsp salt 2 tbsp vegetable oil 2-3 cloves of garlic, very finely chopped 1 inch piece of ginger, peeled and very finely chopped water 1. In a small bowl, combine the garlic powder, sugar, turmeric, plain flour, curry powder, paprika, chilli powder and salt.
2. Heat the oil in a small pan over a low heat. Add the chopped garlic and ginger. Stir-fry for 2-3 minutes or until just beginning to brown.
3. Add the bowl of combined ingredients and leave for 30 seconds. Stir-fry for a further 30 seconds. This will become very dry.
4. Add water a little at a time, stirring constantly until well combined. Continue adding water until a thin sauce is created. Bring the mixture to the boil, reduce the heat slightly and simmer for 1-2 minutes, stirring frequently until the sauce reaches its desired consistency.
5. Pour the sauce into a bowl or dish and serve.

The best fakeaway recipes

Make a homemade version of your favourite takeaway with our top fakeaway recipes – perfect for a family night in or for kicking off the weekend in style.

We’ve got sharing food for every mood, taste and cuisine craving. The Friday night takeaway signals the start of the weekend. Good Food has the perfect family favourite recipes for when you’re ready for some serious comfort food with minimal fuss.

Easy butter chicken

This healthy version of a creamy chicken curry can be marinated the night before to get ahead of the prep work. Serve up this wonder-curry with fluffy naan breads, basmati rice, mango chutney or pickles and wedges of lime.

Why not serve up our chunky aubergine pickle on the side?

Top up your meal with our simple mango chutney naan breads.

Mozzarella stuffed crust pizza

Fish and chips with coconut batter

Turkish kebabs

Singapore noodles

Chicken katsu curry

Get more colourful curry inspiration with our favourite katsu curry recipes.

Swedish meatballs

Try even more meaty classics or twists like brilliant burgers with our favourite Swedish meatball recipes.

Chinese Chicken Curry

Chinese Chicken Curry is a takeaway favourite which is extremely easy to make at home. You don’t need lots of ingredients to make it, in-fact, you need chicken and some store-cupboard essentials such as onions, garlic, water and for this recipe – Mayfair Curry Sauce Mix. The curry sauce mix is only £1 in the likes of B&M and Homebargains and it’s absolutely delicious, making Chinese Chicken Curry a recipe you can easily whip up in around 15 minutes.

Chinese Curry is typically made with chicken, beef, pork or veggies. You can choose to add whichever veggies you like – peas are a super popular choice, and so are water chestnuts, peppers and beansprouts. Make this recipe your own and add whichever veggies you like!

If you’re following a slimming-world diet, Mayfair Curry Sauce mix is low sun – at 4 syns per portion, the packaging looks like this:

How To Make Chinese Chicken Curry At Home

Scroll down for recipe and ingredient list

1. Slice the chicken breast into equal strips, making them quite thin (rather than chunky). Then chop the onion and mince the garlic.

2. Heat oil in a deep sided, non stick pan then add onions

3. Cook onions until they begin to brown and sweeten up

4. Then add the sliced chicken, garlic and Chinese five spice

5. Stir to coat the chicken, and cook for a couple of minutes

6. Meanwhile, make your curry sauce by mixing water and Mayflower powder (Or any other curry sauce powder you may have)

7. Pour sauce into the chicken pan

8. Stir

9. Then add your veggies of choice (peas, waterchestnuts, peppers etc.)

10. Stir and bring to the boil, add more water if it is too thick, add more powder if it is too runny. Cook on a gentle simmer until heated through and chicken is cooked

11. Serve and enjoy with your favourite Chinese side dishes, mine are egg fried rice and salt and pepper chips.

What size containers should I freeze the base sauce in?

That’s really up to you and how you wish to use it.

Most of the recipe in my books and on this blog that call for base curry sauce serve 4. These recipe call for anything between 500ml (2 cups) and 700ml (2 3/4 cups) of base sauce. That’s the diluted sauce!

So if you want to have enough sauce to cook a curry for four at the ready, I recommend freezing the sauce, before diluting it in portions of 350ml (1 3/4 cups).

That said, I also have a lot of recipes for curry house portions of my recipes on this site. These call for between 250ml and 300ml of base sauce and serve 1 – 2 people.

If you are just going to be cooking for yourself or one other person, you could try them here.


STEP 1: Spray a pan with low calorie cooking spray and place over a low to medium heat. Add half the chopped onions, courgette and carrots and gently fry for 4 - 5 minutes or until soft, then add the garlic and ginger and cook for a further 1 minute. Add the full pot of JD Seasonings Chinese Chicken Curry, tomato puree and soy sauce and mix well. Pour in the vegetable stock, cover and simmer for 20 minutes.

STEP 2: Remove from the heat and carefully pour into a blender. Blend until smooth.

STEP 3: Spray a deep frying pan with low calorie cooking spray and place over a medium heat. Add the chicken and fry until starting to brown all over, then add the peppers and the remaining half of the onions. Cook for 3 to 4 minutes.

STEP 4: Add the sauce from the blender to the pan and cook for 5 minutes, then add the frozen peas and cook for a further 5 minutes.

Chinese Beef Curry

A super easy and home cooking friendly Chinese style beef curry recipe which can be down with in 2 steps, spending only half an hour.

Curry is not native to Chinese people. However curry enjoys a high popularity in Mainland China especially the Golden (Yellow) Curry Paste. Mostly we are using Indian curry paste not Thai version. This Chinese curry beef potato is one of the top 20 most popular dishes after the immigration. Even housewife like my mother loves curry paste and curry powder very much. Usually stewed curry is served with steamed rice in China.

My little daughter is a big fan of all kinds of curry dishes. As a mother, I am extremely grateful for the wonderful season too as it help me to make my little girl eat more staple food, especially rice. You can image how good the grains can be after mixing with the dreaming curry sauce with a “thickened beef stock”.

Cook’s Note

  1. Cut all the ingredients into smaller pieces, including beef and and vegetables, has several advantages. Firstly it helps to shorten the cooking time. And secondly it maximizes contacting surface with the sauce and make the whole dish better in flavor.
  2. Frying the white sweet onion previously until slightly browned can add a lovely sweetness to the dish. I believe you wont skip this after testing the browned white onion.
  3. I will recommend using a cast iron pot to make this Chinese beef curry because it makes the process quicker and energy saving.


  • 1 kg slow cook beef cuts, cut into 3 cm cubes
  • 1 carrot, cut into small cubes
  • 1 large potato, cut into small cubes
  • 1/2 white onion, cut into small pieces
  • 2 tbsp. vegetable cooking oil
  • 1 cup warm water
  • 100g golden beef curry
  • 100 ml coconut milk
  • water as needed


Heat the pot until really hot, spread cooking oil in and sauté the beef for 2-3 minutes until slightly browned. Then add 1 cup warm water and cook the beef for 20 minutes, with lid covered.

In another pan, add another tablespoon of cooking oil and fry the sweet onion until slightly browned.

Place potato, carrot and fried onion, golden curry paste and coconut milk until all of the ingredients almost covered. Cook for another 15 to 20 minutes until the vegetables are soft. Open the lid and heat until the sauce is well thickened.

Serve with steamed rice.

Chinese Takeaway Curry

e.g -1 tablespoon flour to 1 tablespoon curry powd er.

Into a pot pour some oil ,heat gently ,add flour and curry powder till paste, thicken the roux with some water or stock added slowly stirring continuously. Keep the sauce quite thick at this point.

In a wok,frying pan,who cares ,add some oil ,quickly fry a roughly chopped large onion and two

(finely chopped )cloves of garlic (not a whole feckin un chopped bulb bampot),mushrooms

if you wish ,stir in a few drops of soya sauce then fire the lot into the sauce.

Sprinkle in to the same pan a tiny hint of Star Anise powder..just a tiny sprinkle

Fry your diced meat,chicken,prawns ,whatever,your choice and fire that into the sauce.

Serve with rice.Fried or boiled

Whackadoo a chinky carry oot curry

This recipe was taught me , many years ago by an aged ,3rd Dan ,slant eyed bricklayer from Indo Niddry ,on pain of death if the secret was ever revealed, so don’t tell any cunt