Chip Shop Curry Sauce (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 1/2 tbsp (40g) butter
02 -
1 medium white onion, finely diced
03 -
1 small carrot, finely diced
04 -
3 cloves of garlic, finely diced
05 -
1/2 small sweet red apple, peeled & finely diced
→ Spices & Seasonings
06 -
1 tbsp mild curry powder
07 -
1/4 tsp Chinese 5 spice
08 -
1/2 tsp salt, or to taste
09 -
1/4 tsp white pepper
→ Liquids & Thickeners
10 -
480ml (2 cups) chicken stock
11 -
1/2 tsp malt vinegar
12 -
1 tbsp cornflour/cornstarch
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
# Notes:
01 -
Use a sweet red apple like Gala, not a tart one like Granny Smith
02 -
For a spicier sauce, use medium curry powder instead of mild
03 -
Perfect paired with fish and chips
04 -
Can be stored in the fridge for 3-5 days