F & H CHINESE ‘CHIPPY’ SAUCE

F & H CHINESE ‘CHIPPY’ SAUCE
Serves 4

0 PP per portion
2PP for full recipe
Will freeze

1 tablespoon rapeseed or olive oil
1 onion finely chopped
3 cloves of garlic finely chopped
1 inch fresh root ginger peeled and finely chopped
1 tablespoon plain flour
1 tablespoon mild curry powder
1 teaspoon sweetener
1 pinch five spice powder
Salt to taste
Water or chicken stock

Heat oil over a medium heat in a pan or wok and add the onion. Cook until soft and transparent.
Add the garlic and ginger and continue to cook for a further 2 minutes.
Add the flour and curry powder and cook for a couple of minutes (you should have a paste like consistency)
Add the sweetener, five spice powder and salt then add the water or chicken stock if preferred a little at a time until the right thickness is achieved.
Simmer for a few minutes on a low heat then remove from the heat and allow to cool slightly.
You can now either strain the curry using a fine sieve or blend in a food processor to create a smooth texture before returning it to the pan to simmer gently until reduced slightly.

If you require a hotter flavour add some chilli powder at the start not more curry powder! Use the five spice powder sparingly as it can overpower the other ingredients.