Curry Sauce

I am not talking about the stuff you get in jars.

I am talking about the stuff you get from your Chinese restaurant or takeaway. That thick curious gloopy stuff that really is difficult to recreate at home in the most authentic way.

There are so many recipes online, all claiming to be the one that is the best, most authentic. Go and try one or two and then a bit like the people claiming they have the so called authentic KFC herb and spice blend. They do not. Many have tried and failed. The real secret is that any fried chicken tastes good.

Most of you will have seen that Wagamama put their Katsu Curry Recipe in Instagram –

This is a Katsu curry, which is a bit more piquant than the stuff from a Chinese restaurant but it is a good start and a good base from which to try and get it to suit your taste. The main flavour dimensions are sweet, salty and spicy.

Quite simply, adding a few basic ingredients will have a significant bearing on the shift of this sauce.

Adding and extra teaspoon of turmeric, 1 tablespoon of mild curry powder and 250ml of carrot juice brings it somewhere pretty close.

Or you might like something more South Asian, more chilli, some fish sauce and coconut cream.

Ground peanuts will add more sweetness and also help thicken the sauce further, so you may need to add a bit more stock.

If you really do manage to crack this, or indeed properly crack the KFC blend of special herbs and spices, please share it with us.

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