Chinese curry sauce 

Chinese curry sauce 
(adapted from an recipe) 
•1 medium onion, diced

•4 teaspoons Chinese five spice

•3 teaspoons ground ginger

•1 teaspoon garlic purée 

•1/2 teaspoon mild chilli powder

•2 tablespoons mild curry powder

•2 teaspoons tomato ketchup

•1 pint chicken stock (made with 2 •chicken stock cubes)

•1 tablespoon light soy sauce

•50ml full fat milk

•3 teaspoons sugar

•1 tablespoon coconut oil

•1 tablespoon cornflour, mixed to a paste with a drop of water
Directions – 
Heat olive oil in a frying pan or wok over medium heat. Add the onion, five spice, ginger, garlic granules, curry powder and chilli powder. Stir and cook for about a minute, then add the stock, oyster sauce, soy sauce and tomato ketchup.

Bring to the boil, then add cornflour paste and stir until thickened. Reduce the heat add the sugar and the cream and then leave to simmer on a very low heat for about 20 minutes.

Add your desired cooked ingredients to the sauce and warm through. I have added chicken and mushrooms to the sauce in my photo.