Gluten Free Chinese Chicken Curry Recipe - BEST EVER! Takeaway-style (2024)

FAQs

What is Chinese takeaway curry sauce made of? ›

Wheat Flour (Contains Calcium, Iron, Niacin, Thiamine), Palm Oil, Curry Powder (Ground Coriander, Ground Turmeric, Ground Mustard, Chana Dal, Ground Cumin, Chilli Powder, Ground Fenugreek, Black Pepper, Garlic Powder, Salt), Sugar, Salt, Flavour Enhancer E621, Tomato Powder, Onion Powder, Garlic Powder, Turmeric, ...

Gluten free. Suitable for Vegetarians. May Contain: Sulphur Dioxide/Sulphites.

Indian curries often use a wide variety of vegetables such as eggplant, okra, and spinach, and can be made with a variety of meats and seafood. Chinese curries, on the other hand, tend to use a narrower range of vegetables, such as potatoes, carrots, and bell peppers, and meats like chicken, beef, and pork.

Oyster sauce is commonly used in Chinese food and adds a savory, salty, umami flavor. Both can be found in most grocery stores. If you like, you can add grated or minced ginger or garlic. Serve your homemade brown sauce with a beef, chicken, or pork stir-fry or chow mein dish.

Fortunately, most Indian food is naturally gluten-free, as major staples include rice, veggies, and meats and features beans and legumes like chickpeas and lentils.

Even Asian or sticky rice, also called “glutinous rice,” is gluten-free, despite its name. In this case, the “glutinous” term refers to the sticky nature of the rice and not the gluten protein found in wheat, barley and rye.

Try cornstarch.

If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it's boiling to get it to thicken.

What is a gluten-free thickener for curry? ›

Arrowroot starch works in these sorts of dishes, too. Some sauces are thickened by starting with a “roux” (a butter + flour mixture), traditionally made with wheat flour. White rice or sweet rice flour is a perfectly good substitute.

Many of the ingredients that go into a curry if you're making it from scratch will not contain gluten; from the oil and spices use to make the flavoursome base, to the plain meat and fresh vegetables, to the sauce whether this is chopped tomato or coconut milk for a creamier curry.

Traditional hoisin sauce recipes are gluten-free, but today most commercially available hoisin sauces are made with wheat, either to thicken the sauce or in added soy sauce. If you have celiac disease, only eat hoisin sauce labeled gluten-free.

Condiments such as soy sauce, barbecue sauce, mustard, and gravy are often made with gluten containing ingredients, such as wheat, wheat starch or malt flavoring. Be sure to double check ingredients on condiments and sauces or look for gluten free varieties.

In my experience, chip shop curry sauce is milder and a little fruitier. I find Chinese curry sauce also has a more complex flavour when it comes to the actual curry flavour, often using things spices garam masala, turmeric and sometimes cumin. Other flavourings can also include soy sauce and ginger.

Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency. Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.

Contrary to popular belief, MSG is not an ingredient exclusive to Chinese food. Chef Kimura says, “You may see it listed as an ingredient in things like dashi bases, curry sauces, chili sauces, and imported products. It's also an essential ingredient in the much-loved Kewpie Mayonnaise.

Some curry pastes are, some are not. A popular brand imported from Thailand, Mae Ploy, uses shrimp paste in all of their Thai curry pastes, so they aren't vegan. Chef's Choice brand does not use shrimp paste and advertises its products as being vegan.