Nearly Mayflower Chinese Curry Sauce: Easy Takeaway-Style Recipe

This makes a smooth, mild Chinese curry sauce inspired by the ingredients in a packet of Mayflower curry sauce mix. It won’t be an exact copy of Mayflower’s proprietary recipe, but the flour, oil, curry powder, sugar, MSG and tomato purée give it a similar simple takeaway-style base.

Makes: about 500 ml

Chinese Curry Sauce Ingredients

• 2 tbsp rapeseed oil
• 2 tbsp plain flour
• 1½ tbsp curry powder
• 1 tbsp tomato purée
• 450 ml water
• 1 tsp sugar
• ¼ tsp salt, plus more to taste
• A small pinch of MSG (E621), optional

The curry powder I use is made up of these spices, which match the ingredients listed on the Mayflower packet:

Coriander, turmeric, mustard, Bengal gram farina (chickpea flour), cumin, chillies, fenugreek, black pepper, garlic, salt, fennel and poppy seeds.

How to Make Nearly Mayflower Curry Sauce

1. Heat the oil in a small saucepan over a medium-low heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste. Keep it pale.
2. Add the curry powder and tomato purée. Stir for about 30 seconds to release their aroma.
3. Gradually whisk in the water, a little at a time, until smooth.
4. Add the sugar, salt and MSG, if using. Bring to a gentle simmer, whisking, then cook for 5–8 minutes until glossy and thickened.
5. Taste and adjust the salt, sugar or curry powder. Add a splash of water if you’d like it thinner.

For the familiar takeaway texture, blend the sauce briefly or pass it through a sieve. It thickens as it cools, so loosen it with a little water when reheating.

Looking for a full dish to use it with? Try my Slow Cooker Chinese Chicken Curry.

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This recipe is part of the Chinese Recipes and Sauces, Salsas & Dressings hubs. Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef