Chinese Curry Sauce Jar from Morrisons: Easy Recipe

This Chinese-style curry is a British takeaway-inspired dinner made with a jar of curry sauce, tender chicken, potatoes, carrots and peas. Using a jar from Morrisons keeps the seasoning simple, while simmering the vegetables and chicken in the sauce makes a filling meal to serve with rice or chips.

Ingredients

1 tbsp (15 ml) neutral cooking oil, such as sunflower or vegetable oil
1 medium onion, about 1 cup (150 g) chopped
1 cup (150 g) carrots, peeled and cut into small, even pieces
2 medium potatoes, about 2 cups (300 g) peeled and diced into 1 cm pieces
1 lb (450 g) boneless, skinless chicken breast or thigh, cut into bite-size pieces
1 jar Chinese-style curry sauce, about 2 cups (480 ml or 16 fl oz); jar sizes and strengths vary
½ cup (120 ml) water, or the amount directed on the sauce label
1 cup (150 g) frozen peas
½ tsp (2 g) fine salt, or to taste, taking the saltiness of the jarred sauce into account
¼ tsp (0.5 g) ground black pepper
Cooked rice, chips or naan, for serving; prepare separately according to the package directions

Instructions

Prepare the ingredients. Chop the onion, carrots and potatoes into pieces of similar size so they cook evenly. Cut the chicken into bite-size pieces and keep it separate from the vegetables. Wash your hands, knife and board after handling raw chicken. Have the jar, water and peas ready before you start cooking.
Brown the chicken. Heat the oil in a large, deep frying pan or saucepan over medium-high heat. Add the chicken in a single layer; work in two batches if the pan is crowded. Cook for about 5 minutes, turning the pieces so the surfaces lose their raw appearance and develop a little colour. Transfer the chicken to a clean plate. It will finish cooking in the sauce, so it does not need to be fully cooked at this stage.
Soften the onion. Reduce the heat to medium, add the onion to the same pan and stir for about 3 minutes, scraping up any browned bits. If the pan looks dry, add a teaspoon of water rather than extra oil. The onion should begin to soften but does not need to brown deeply.
Simmer the vegetables. Add the diced potatoes and carrots, then pour in the water. Bring it to a gentle boil, cover the pan and simmer for 10 minutes. Stir once or twice. The pieces should be starting to become tender, but not falling apart. If the liquid evaporates quickly, add a small splash of water.
Add the sauce and chicken. Stir in the jarred curry sauce and return the chicken, along with any juices on the plate, to the pan. Use the sauce label as your guide: this recipe assumes a ready-to-use sauce, while a concentrated product may need a different amount of water. Bring the mixture to a gentle simmer, then cook uncovered for about 9 minutes, stirring regularly so the sauce does not catch on the bottom.
Check the chicken and vegetables. Check the largest chicken piece with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). The potatoes should be tender when pierced with a knife. If either needs more time, simmer for another minute or two and check again. Add the peas for the final 2 minutes so they heat through but keep their colour.
Season and serve. Taste the curry before adding salt, because jarred sauces can already be quite salty. Add the black pepper and adjust with a little salt or water if needed. Let the pan stand off the heat for a minute, then serve hot with your chosen accompaniment.

Tips

Check what kind of sauce is in the jar. The recipe is written for ready-to-use Chinese-style curry sauce, not curry paste or a powdered mix. Some jars are thicker or more concentrated than others, so follow the package dilution instructions where they differ and add water gradually until the sauce coats the back of a spoon.
Cut vegetables small and evenly. Potato cubes around 1 cm across should soften during the covered simmer. Larger chunks take longer and can leave the chicken ready before the vegetables are tender. If your pieces are bigger, simmer the vegetables for a few extra minutes before adding the sauce and chicken.
Keep the simmer gentle. A hard boil can make chicken dry and cause a thick, starchy sauce to stick or spit. Once the sauce is bubbling, turn the heat down and stir around the base of the pan every couple of minutes.
Adjust cautiously. Taste before adding salt, sugar or extra curry powder. If the sauce is too thick, loosen it with water a tablespoon at a time; if it is thin, simmer uncovered for a few minutes. A splash of water is easier to correct than over-diluting the whole pan.

Serving Suggestions

Serve the curry in bowls over steamed long-grain or basmati rice, allowing the sauce to soak into the rice. For a takeaway-style plate, pair it with chips, or serve it alongside naan or another flatbread for scooping. These accompaniments are not included in the recipe timings, so prepare them separately while the curry simmers if you want everything to reach the table together.

A simple side of sliced cucumber, shredded cabbage or lightly dressed salad adds a crisp contrast to the soft vegetables and thick sauce. For a fuller spread, offer prawn crackers or spring rolls as a separate starter. Keep the curry hot until serving, and put any rice or other cooked sides away promptly rather than leaving them at room temperature.

Variations

Make it vegetarian: Replace the chicken with 400 g (about 14 oz) firm tofu, pressed and cubed, or use 250 g (about 9 oz) sliced mushrooms and an extra cup of vegetables. Brown tofu in the oil first, or add mushrooms with the onion. Check the jar label, since some curry sauces may contain meat-derived ingredients.

Use another protein: Boneless pork or beef can be used, but cut it into small pieces and check it with a thermometer rather than relying only on appearance. Pork whole cuts should reach 145°F (63°C) and rest for 3 minutes; ground meat requires 160°F (71°C). For a seafood version, add peeled raw prawns near the end and cook until they are opaque and reach 145°F (63°C).

Change the vegetables: Swap some or all of the carrots for sliced bell pepper, cauliflower florets or green beans. Add quick-cooking vegetables with the peas, while denser vegetables need to go in with the potatoes. Keep the total vegetable quantity similar so the sauce remains sufficient to coat the ingredients.

Make it milder or punchier: For a gentler flavour, stir in a little extra water or a spoonful of coconut milk, knowing that coconut milk makes the sauce creamier and less like a classic takeaway-style curry. For more heat, add chilli flakes at the table or a small amount while the sauce simmers. Add spice gradually because different jarred sauces vary in heat and salt.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. Keep the curry refrigerated for 3–4 days. Store rice separately from the curry where possible, and follow the same prompt-cooling rule for cooked rice. Do not leave the pan on the counter to cool for an extended period.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir during reheating and add a splash of water if the sauce has thickened. The entire portion should be steaming hot, and leftovers must reach 165°F (74°C), the USDA FSIS reheating temperature. Avoid repeatedly cooling and reheating the same batch.

For longer storage, freeze the cooled curry in a labelled, freezer-safe container for up to 2–3 months for best quality. Thaw it in the refrigerator, then reheat it thoroughly to 165°F (74°C). Potatoes can become slightly softer after freezing, but the sauce and flavour should still be suitable for a quick meal.

Frequently Asked Questions

Can I use any Chinese curry sauce jar from Morrisons?
This method works with a ready-to-use Chinese-style curry sauce, but jar sizes, thickness and instructions differ. Read the label first and use its dilution directions if the sauce is concentrated. If the jar is smaller than about 480 ml, the finished curry may be less saucy; add water a little at a time rather than automatically adding a large amount.

Do I need to cook the sauce before adding it?
No separate sauce preparation is needed for a ready-to-use jar. Add it after the vegetables have started to soften and the chicken has been browned, then simmer everything together until the chicken reaches 165°F (74°C) and the potatoes are tender. Follow the label if it specifies a different preparation method.

Can I make this recipe without chicken?
Yes. Firm tofu, mushrooms, or a mixture of vegetables can replace the chicken. Add tofu after browning it, or let mushrooms cook with the onion. Since these swaps do not need the poultry temperature check, cook them until hot and tender; still heat any leftovers to 165°F (74°C).

Why is my curry sauce too thick or too thin?
Potatoes release starch and different jars have different consistencies, so the finished sauce can vary. Stir in water a tablespoon at a time if it is too thick. If it is too thin, simmer uncovered and stir often until it reduces to your preferred consistency. Avoid adding flour directly to the pan, which can form lumps.

Can I prepare the curry ahead?
You can chop the vegetables and chicken earlier in the day, keeping raw chicken covered and refrigerated separately from ready-to-eat ingredients. You can also cook the curry in advance, refrigerate it within 2 hours, and reheat it thoroughly when needed. The potatoes may soften a little as they stand, so stir gently during reheating.

Is this the same as Chinese takeaway curry?
It is a convenient home version of the mild, thick curry often served with British Chinese takeaway meals, rather than a claim to represent every Chinese regional curry. Jarred sauces vary, and takeaway recipes differ too. Adjusting the water, vegetables and heat lets you tune this one to the sauce and style you prefer.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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