I have finally suceeded in my quest to make Chinese/chip shop curry sauce at home and smuggled in vegetables too!

[ThisIsNotHoneyDragon]

yay. Happy family.

Dh loves Chinese Curry from the take away. Dc's really like the sauce too. It passed the taste test and I smuggled veg in it.

I cooked down onions, courgettes, celery and carrots with ginger and garlic. Then stirred in about a tbs and and a half of curry powder and a table spoon of miso paste. Chuck in around 400-500ml of chicken stock and cook down till thicker. Then blend with a soup blender.

Then keep for chips and the like or add browned chicken and cook through.

I reckon you could keep the sauce in the freezer and use it defrosted in the slow cooker too.

Did you know can get chip shop curry sauce granules?

yes trills. Although they have disappeared from my local Tesco, along with low salt stock, and low salt soy sauce.

But dh got fixated on the one from the take away and it had vegetables in