Go Back

Chip Shop Curry Sauce

A comforting and versatile sauce that adds a rich flavor to many dishes, ideal for chips, rice, or grilled meats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: British
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2.5 tbsp butter For sautéing
  • 1 medium white onion, finely diced
  • 1 small carrot, finely diced
  • 3 cloves garlic, finely diced
  • 0.5 small sweet red apple, peeled & finely diced Adds sweetness
Spices and Seasoning
  • 1 tbsp mild curry powder
  • 0.25 tsp Chinese 5 spice
  • 0.5 tsp salt, or to taste
  • 0.25 tsp white pepper
Liquids
  • 480 ml chicken stock
  • 0.5 tsp malt vinegar
Thickening Agent
  • 1 tbsp cornflour/cornstarch For thickening

Method
 

Preparation
  1. Melt the butter in a medium-sized pot over medium heat, making sure not to burn it.
  2. Add the finely diced onion and carrot. Sweat these ingredients for 5-7 minutes until softened.
  3. Include the peeled and finely diced apple and minced garlic. Fry for 2 more minutes until the apple softens.
  4. Stir in the mild curry powder and Chinese 5 spice, frying for about 30 seconds until fragrant.
  5. Pour in the chicken stock and stir well to combine.
  6. Season with malt vinegar, salt, and white pepper. Let simmer for 5 minutes to blend flavors.
  7. Blend the sauce using a hand blender until smooth for a silky texture.
  8. Mix cornflour with 1 tablespoon of cold water in a small bowl until no lumps remain.
  9. Stir the cornflour mixture into the sauce, turning the heat back on to medium, simmer until desired consistency is reached (about 5 minutes).
  10. Check seasoning and adjust if necessary before serving.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.