Before we get into the sauce, it’s worth noting that there’s no such thing as real Chinese curry. When it comes to traditional, regional Chinese cuisine, curry simply isn’t part of the equation.
As one could probably imagine, the stodgy night-out saviour consisting of chunky chips doused in a vague curry sauce which can be ordered from both the local chippy and your local 24-hour Chinese takeaway (or an establishment that is somehow both) is a British perversion born out of our desire to consume distinctly beige food. We’re not saying it’s not mouth-wateringly delicious, we’re merely stating the facts.
British-Chinese takeaways received an outpouring of criticism on social media in recent months after Americans caught wind of what much of the UK considers a veritable national cuisine.
Just found out what the british call chinese food, at a loss for words pic.twitter.com/zxNDqudbFy
— dandy (@daxdives) May 1, 2023
This isn’t to say that Chinese curry sauce doesn’t offer tasty, hearty and wholesome flavour to mixed veggies and protein – far from it. Filled to the brim with sweet and tangy spices, ginger, soy sauce and more, Chinese curry sauce tends to use curry powder and turmeric as well as Chinese five spice for an extra kick.
It may surprise you to learn that the concept of a Chinese curry was born out of the British-Indian invasion of Imperial China during the Opium Wars which resulted in the occupation of Hong Kong – though colonialism never took hold in mainland China.
Similarly, curry sauce became popular in Japan via British troops who were stationed there during the occupation after the Second World War. Local cuisine was influenced by British cooks who introduced chefs to Indian curry powders and taught them how to make roux-like sauces. Brits have a natural predisposition to make all food distinctly wet, which has resulted in this strange curry legacy.
In short, Indian curry was born out of English colonialism in India. Chinese curry was born out of English occupation following the Opium Wars. Japanese katsu curry was adapted by Japanese chefs following their time stationed in China during the Second World War and the influence of British troops. The interconnected development of global curry sauces is rich in imperial and migratory history.
Fusion-heavy by nature, we’ve curated a list of the best British-Chinese premade curry sauces on the market for chip shop deliciousness.
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Goldfish Chinese Curry Sauce Concentrate 405G
Sugar-free and suitable for vegetarians, this family curry sauce recipe has remained unaltered since 1961. Blended to create a mild and creamy sauce which appeals to all palettes, this is the very sauce that has been used in fish and chip shops and Chinese takeaways across the country. As such, it’s also available in 4.5kg and 8kg sizes for catering needs. The sauce mix dissolves quickly without lumps and can be made with just water and heat.
The blend includes curry powder, coriander, turmeric, cumin, gram flour, salt, black pepper, fenugreek, chilli, garlic, fennel seed, mustard, star anise, onion powder and coconut cream.
Price for two.
Buy now £9.89, Amazon
Two Nods Chip Shop Curry Cashew Butter
The masters of palm oil-free nut butter have conjured up the versatile, flavour-boosting spread of our dreams. The Chip Shop Curry Cashew Butter plays with satay flavours to replicate that mouthwatering chip shop curry taste. The wonderful butter blend contains cashews, vegetable stock, onion powder and a curry mix which includes the likes of coriander, turmeric, fenugreek, chilli, garlic, ginger, paprika, cumin, fennel and more.
Two Nods recommends dolloping the cashew butter straight on your chips as a sauce or mixing in with a Chinese-inspired curry.
Buy now £8.50, Two Nods
Yeung's Concentrated Chinese Curry Mix 110g
A slightly tangier, ginger-heavy concentrated Chinese curry mix, Yeung’s is a cult-favourite pantry staple. Perfect for homemade chicken or beef curry, simply combine the full contents of the packet with one pint of water and cook on high heat while continually stirring. Yeung’s classic curry mix isn’t spicy, so we’d recommend adding chilli flakes if you prefer a hotter dish.
Buy now £2.95, Amazon
Maysan Original Curry Sauce Paste
Available in mild, hot and original formulations, Maysan is beloved for its easy-to-use and tasty recipes. Suitable for vegetarians, the original Maysan paste contains a classic curry spice mix including fenugreek, turmeric, coriander, mustard, fennel, cumin, chillies and ginger, but it also includes potato granules for additional starchy depth and a thicker sauce.
Buy now £5.05, Amazon
Sharwood's Chinese Curry Cooking Sauce
Made up of a hearty blend of classic Indian curry ingredients, Chinese curry powder, ginger and garlic purées as well as vegetable bouillon, Sharwood’s Chinese Curry Cooking Sauce is a blend of multiple curry traditions which somehow works wonderfully. It contains no artificial colours or preservatives, no added MSG and is suitable for vegetarians.
Buy now £1.75, Amazon
Ben's Original Cantonese Sauce
Whether used for stir-fries or curries, this rich and flavourful Cantonese-style sauce from Ben’s has a zingy ginger kick. The sauce contains red and yellow pepper, baby corn, soya sauce, soya beans and mushrooms – so all you’ll need to add is your protein of choice and spring onions to garnish.
Buy now £2.15, Ocado
Lee Kum Kee Satay Sauce
Made with peanuts and Asian-style spices, the Lee Kum Kee Satay Sauce need not be used for skewers alone. Add a dollop to your home curry recipe for a nutty, soybean-based flavourful twist. Creamy and tangy, it’s a classic for a reason.
Buy now £2.20, Ocado
Trip To Chinatown: Sichuan Chilli Peanut Butter
Low in spice with a slight crunch, this Sichuan Chilli Peanut Butter can be easily mixed in with some coconut milk for a delightfully unique Chinese-style curry. It’s made with toasted Chinese spices, ginger, peppercorn and has a slightly sweet taste.
Buy now £5.50, Delli
