Tried this recipe. Really poor. If that is what take away food is like now, I'm glad I emigrated.

Stoorsooker, it's weird that the recipe is so popular on our site, as it's unlike the vast majority of our recipes, which are all about HOME style cooking.

Unless you crave that very particular taste of takeaway curry sauce, it's never a recipe I'd recommend, not one I'd make either!

Try some of our normal home cooking curry recipes, and hopefully you'll enjoy them a lot more!!!

Kavey

I've not made that one, I have however made my own version of "chinese takeaway curry sauce like you get from the takeaway2" and its pretty much spot on what its like in our local takeaways. What you have to remember is is spicy sauce to add to takeaway food, its not a complex multilevel favour explosion... Its like comparing a generic brand instant gravy granule made gravy to a gravy made properly from roasted meats, herbs, veg and such... doesn't compare...

Steve

Stoorsooker, personally I never, ever eat the curry sauce from Chinese takeaways, not my cup of tea, so to speak. But it is popular in UK and people love t with their chips etc. To say that you are glad you immigrated because of one recipe, is a bit strong, don't you think?

We have a few recipes here, 3 I think, contributed by some great cooks, simply because before we had them, this was the most asked for recipe.

I cannot see the point of him posting about a takeaway curry sauce recipe, perhaps he did the right thing emigrating. I think however takeaways are the same wherever you live.

Well, wherever it is he/she has emigrated to...the takeaway food can't be up to much LOL!!

Steve, 8-10 whole star anise? Is that a typo or not? I might give your Chinese curry sauce a try tomorrow!

Sid

not a typo, its the main flavour of this type of sauce...!

Steve

Okay, cheers pal. I'll give it a try and I will let you know the results.

Yes, that sloppy Chinese 'curry' sauce has nothing to do with serious cookery, but I have to confess that I like it, and also hate it. Right now, I hate it.

The liking must stem from my younger days of bad Chinese takeaway food after 6 pints of beer in the pub on a Friday night.

We do it with the dreaded Madras curry powder, which I disapprove of, and never use in Indian cookery. But we use chicken stock in the French b?chamel method, in a bain-marie.

Much as I disapprove of curry powder, we also use it in Singapore noodles.It works in that dish.

I've just finished making Steve's recipe for the Chinese curry sauce, and it is just like the stuff you would get from a take away. Great job!!

Nice to hear that :)

I followed the recipe exactly and it is a really nice sauce indeed. I made a chicken curry for my folks like you'd get from a Chinese restaurant. I stir-fried big chunks of onion, a couple of mushrooms and two thinly sliced chicken breasts. Once they were cooked I poured in the sauce, brought it to a simmer and served it with chips. They haven't shut up talking about it since LOL!!

Nice job, Steve.

Yay, always space for all kinds of recipes, nice feedback Sid, and nice recipe, Steve!

Sid, so glad you enjoyed the sauce, its nice to hear feed back on a recipe... :-)

as I said, I've not tried the other ones but I wanted to make my own recipe using base ingredients so it could be made anywhere and come out the same. I avoided using any sort of packet mix curry powder etc simply because different ones have different ingredients and would give a different end result.

Steve