Chip Shop Curry Sauce

Chip Shop Curry Sauce

from dontgobaconmyheart.co.uk
Sauce
25 min
4 servings
113 kcal / serving

Here I'll show you the most delicious way to make the classic British Chip Shop Curry Sauce!

Ingredients

  • 2 ½ tbsp40g butter
  • 1 mediumwhite onion, (finely diced)
  • 1 smallcarrot, (finely diced)
  • 3 clovesgarlic, (finely diced)
  • ½ smallsweet red apple, (peeled & finely diced (see notes))
  • 1 tbspmild curry powder ((see notes))
  • ¼ tspchinese 5 spice
  • 480 ml2 cups chicken stock
  • ½ tspmalt vinegar
  • ½ tspsalt, (or to taste)
  • ¼ tspwhite pepper
  • 1 tbspcornflour/cornstarch

Directions

  1. 1

    Melt the butter in a medium-sized pot over medium heat. Add the onion and carrot and sweat it down until it softens/begins to colour. Add the apple and garlic and fry for another couple of minutes until the apple softens.

  2. 2

    Stir in the curry powder and Chinese 5 spice and fry for 30 seconds or so, then pour in the chicken stock. Stir in the vinegar, salt and pepper and simmer for 5 minutes. Turn off the heat and use a hand blender to blitz until smooth.

  3. 3

    In a small pot or bowl to one side, combine the cornflour with 1 tbsp cold water. Stir this into the sauce then turn the heat back to medium.

  4. 4

    Simmer to your desired consistency (approx 5 minutes). Check for seasoning and adjust if needed, then serve up and enjoy. Bear in mind the sauce will thicken more as it cools.