Chinese Curry Sauce

2tbs veg oil
400ml 2 chicken stock2 (hot)
3 cloves garlic, chrushed
1" piece fresh ginger, grated
2tbs plain flour
salt to taste
1tsp chilli powder
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1tsp sweet paprika powder

2tsp mild curry powder

Mix flour and curry powder in a bowl.
Heal oil in wok, add ginger & garlic and stir fry.
Add salt, paprika and chilli powder, mix well.
Remove from heat, add flour and curry powder and mix well.
Add a little of the hot stock and mix in well, continue adding stock in stages and mixing well after each addition until a lump free sauce is achieved.
Put back on heat and bring to a boil, simmer 1-2 mins.
Add more stock if a runnier sauce is required.

Add chopped onion with the garlic and ginger.Pre-cooked chichen chunks and 2tbs of peas at the end

Serves 4

4pts or 3 serving 5pts