Homemade Chinese chips and curry sauce recipe that anyone can simply make at home. If you are a chip shop curry lover, you will definitely like this British Chinese takeaway style curry sauce and chips too!
Chinese Takeaway Chips
Chinese salt and pepper chips and curry chips are very popular across the UK and you can find it in most local Chinese takeaways. If you are a salt and pepper chips’ fan, you can also try out our Homemade Chinese Takeaway Style Salt & Pepper Chips recipe.
This British Chinese curry sauce is very similar to the Japanese curry sauce but it is thicker, milder, and sweeter than Indian curries flavour.
Basically, the curry sauce base is made with curry powder, turmeric and Chinese five spices. To thicken the gravy corn starch and plain flour are added.
In this post, we’re sharing how to make easy Chinese curry sauce in two methods. You can either make the curry sauce from scratch or you can make it from the ready-made curry paste. Feel free to use any of your favourite methods and make your own homemade Chinese curry chips!
1. Easy Chinese Curry Sauce Recipe
Curry Paste – To make the super fast and easy Chinese curry sauce, you’ll need ready-made Chinese curry paste. In this recipe, I’ve used Goldfish Chinese curry paste, but you can use any of your favourite curry paste like Mayflower or Japanese curry paste/blocks.
Chicken Stock(Broth) Or Water – Use chicken stock or vegetable stock instead of water to bring more umami flavour to the curry sauce. Or you can add water with chicken stock pots or low sodium chicken bouillon stock cubes. If you don’t have any chicken stock in hand you can simply add water.
How to make it – Heat a tablespoon of oil and add the curry paste, stir for few seconds, then pour the water/chicken stock in. Add salt and sugar to taste. Stir well with low heat until the curry paste becomes smooth and silky or your desire consistency. (Add more water if the sauce is too thick. )
2. How To Make Chinese Curry From Scratch
To make this creamy homemade curry sauce, you will need chicken stock, curry powder, turmeric, Chinese five spices powder, salt, sugar, corn starch, and plain flour. Place all the ingredients in a pan and stir with low-medium heat until it gets thick and silky.
Suggest using chicken stock or broth instead of water to achieve the umami curry taste. It tastes just like your favorite Chinese takeaway or maybe better! You can adjust the chilli powder amount if you wish to make it mild kid-friendly curry sauce.
You can add this curry sauce to any of your favourite meat, seafood, tofu, or vegetables and make it a delicious Chinese curry dish. Check out our viewers’ favourite Chinese Takeaway Chicken Curry recipe made with tender chicken slices, onion, peas, and homemade curry sauce that you can make from scratch.
How to make ahead or store it? If you wish to make it ahead or store the leftover curry sauce, add it in the air-tight container or jars. Keep it in the fridge, it usually lasts for up to 7 days, or freeze it in a freezer, it usually lasts for a couple of months.
How to reheat? Simply defrost it in the fridge or microwave. Reheat with microwave or heat over the stovetop until hot. If the gravy is too thick, add a splash of water to achieve your desire consistency.
I usually use frozen straight-cut chips for curry chips, whenever we make it at home. But feel free to use any frozen or fresh chips of your choice.
Deep fry or Air fry? I love the deep-fried crispy golden chips. However, you can fry it in the air fryer or bake it in the oven until crispy, according to the packet instructions.
Tips – Before air frying, spray or brush extra cooking oil on the chips to achieve the perfect crispy texture.
Which oil is best for deep frying? Neutral flavour oil is best for deep frying. You can use sunflower, peanut, canola, vegetable oil, etc.
How To Serve It
You can simply serve the chips and curry sauce on its own as an appetizer or snack. Or pair it with other dishes and make it a perfect family dinner. Here is more of our viewers’ favourite Chinese takeout recipes that you might like :
- Salt and Pepper Chicken
- Chicken Fried Rice
- Beef Lo Mein
- Crispy Fried Wonton
- Sweet and Sour Chicken
- Spring Rolls
If you enjoy our recipe, please leave a comment and give us a rating! If you’ve tried this recipe, tag me on social media, I would love to see your creations! Follow me on social media, Facebook, Instagram and Pinterest for the latest updates.
Chinese Chips with Curry Sauce
- 300 g Frozen chips ( about 8.8 oz ) Use any frozen for fresh chips
- Oil for frying ( use vegetable or neutral flavour oil )
Easy Curry Sauce Ingredients
- 2-3 tbsp Chinese curry paste (see details in note)
- 1 tbsp Oil ( vegetable or neutral flavour oil )
- 1½ cup Chicken Stock or Water ( see details in note )
- 1 tsp Salt ( or salt to taste )
- 1 tbsp Sugar
Homemade Curry Sauce Ingredients
- 1½ cup Chicken stock ( low sodium ) see details in note
- 1 tbsp Curry powder ( use any curry powder mild/hot ) see detials in note
- 1 tsp Chinese five spices powder see details in note
- ½ tsp Turmeric powder
- ½ tsp Chilli powder Or paprika powder
- ½ tsp Salt ( adjust salt according to taste )
- 1 tsp Sugar
- 1 tsp Corn Starch
- 1 tbsp Plain Flour
- You can try with any of your favourite curry sauce method.
1. Easy Curry Sauce
- Heat 1 tablespoon of vegetable oil and add the readymade curry paste, stir for few seconds.
- Pour the chicken stock or water and stir continuously with low-medium heat.
- Add salt, sugar and stir well until the curry sauce become smooth and silky. Add more water if needed.
- Turn off the heat and keep it warm. (Before you turn off heat, make a taste test and more salt and sugar if needed, as the readymade curry paste has different salt intake.)
2. Homemade Curry Sauce From Scratch
- In a medium pot, add chicken stock, turmeric, curry powder, Chinese five spices, chilli powder, corn starch, plain flour. Add salt and sugar to taste. Whisk well to dissolve all ingredients evenly.
- Turn the heat on and cook with medium-low heat, stir continuously until the sauce start to get thicken. Once the sauce starts to get thicken, turn off the heat and set aside. Keep it warm. ( Add a bit more water, if the sauce is too thick. )
- To deep fry the chips, heat the vegetable oil to medium high heat about 350°F. Fry the chips from frozen until crispy golden brown. Remove from oil and transfer to paper towel.
- Baking Option: Spread the chips on the baking tray, spray extra cooking oil and bake it in an oven or air fry it until crispy, or bake according to the packet instructions.
- Serve the chips with curry sauce on the side. Or pour the curry sauce over the chips and serve immediately.
- Curry powder – We usually use Madras curry powder in this recipe. Feel free to use any brand of curry powder mild or hot for this recipe. You can add Chinese Mayflower curry powder if you can easily get it at your local grocery stores.
- Chinese Five Spices – is a powder mixture of cinnamon, star anise, cloves, Sichuan peppercorns, and fennel. You can find it in most Chinese/Oriental grocery stores.
- Chicken Stock – Add low sodium chicken stock Or vegetable stock to bring more umami flavour to the dish.
If you wish to add water, add 1 teaspoon of chicken powder in the curry sauce to taste exactly like you’ve had at the restaurants. But that is totally optional.
- Readymade curry paste – I use Goldfish curry paste in this recipe. You can use Mayflower curry paste, Chinese, or Japanese curry paste/block.