Chip Shop Curry Sauce
Here's how to make a classic chip shop curry sauce at home! This curry sauce is mildly spiced & goes great with a big bowl of chips.
Servings: 6 People
Equipment
- Large Saucepan
- Jug/Stick Blender
- Sieve
Ingredients
Curry Sauce
- 1 tbsp Vegetable Oil
- 50 g Butter
- 2 Medium White Onions (Or 1 Large - Peeled & Chopped Into 3cm Chunks)
- 2 Carrots (Peeled & Chopped Into 3cm Chunks)
- 3 Garlic Cloves (Thinly Sliced)
- 1 Granny Smith Apple (Chopped Into 3cm Chunks - Don't Peel!)
- 2 tsp Mild Curry Powder (See Notes)
- 2 tsp Garam Masala
- 1 tsp Turmeric
- ¼ tsp Chilli Powder
- 1 tbsp Tomato Puree
- 750 ml Chicken Stock (Or Veg Stock)
- 1 tsp Malt Vinegar
- 2 tsp Soy Sauce
To Thicken
- 2 tbsp Cornflour
- 2 tbsp Cold Water
To Finish
- 50 g Mango Chutney
- 20 g Butter
Instructions
Curry Sauce
- Set a large saucepan over a medium heat then add in the veg oil & butter. Once the butter has melted, add in the onions, carrots & a pinch of salt then cook, stirring regularly for 5-10 minutes, until the veg is starting to soften & brown nicely.
- Next, add in the garlic & apple then cook for another minute or two, stirring frequently until the apple starts to soften.
- Add the curry powder, garam masala, turmeric & chilli powder to the veg, cook out for a minute then stir in the tomato paste & cook out for another minute.
- Pour the chicken stock & vinegar into the veg then turn the heat down slightly. Simmer gently for 20-30 minutes, until the veg is soft & the stock has reduced by about half.
- Stir the soy sauce into the curry sauce then transfer to a jug blender & blend smooth.A stick blender will also work!
To Thicken
- Pass the sauce back into the saucepan through a sieve, set back over a medium heat then bring to a gentle simmer.
- In the meantime, add the cornflour & water into a bowl & mix together to make a paste. Stir this into the curry sauce then cook out for 3-4 minutes, until thickened.If you like your curry sauce a little thicker, use more cornflour!
To Finish
- Stir the mango chutney & butter into the curry sauce then once the butter's melted, season with salt, to taste. Serve immediately!
Notes
1. To Cook On An Aga - Use the simmering plate to cook the curry sauce then move over to the boiling plate to thicken.
2. Curry Powder - Chip shop curry sauce tends to be mildly spiced which is we're using mild curry powder. Feel free to use a hotter curry powder if you'd prefer.
3. Storage - Curry sauce should be stored in the fridge & is best eaten within 3 days.
4. Reheating - Reheat the curry sauce either on the stove or in a microwave, until piping hot. If the sauce is too thick, it can be thinned out with a splash of water.