Chip Shop Curry Sauce (Print Version)
# Ingredients:
→ Main Components
01 -
40g (2 1/2 tbsp) butter
02 -
1 small apple (red and sweet), peeled & chopped finely
03 -
1 small carrot, diced into tiny pieces
04 -
1 medium onion (white), chopped as small as you can
05 -
3 minced garlic cloves
→ Flavors & Seasoning
06 -
1/2 tsp fine salt (adjust as needed)
07 -
A pinch (1/4 tsp) of Chinese 5 spice
08 -
1/4 tsp white pepper
09 -
1 tbsp of mild curry spice
→ Broth & Thickeners
10 -
Malt vinegar (1/2 tsp)
11 -
2 cups (480ml) chicken broth
12 -
Cornstarch or cornflour (1 tbsp)
# Instructions:
01 -
In a medium pan at medium heat, let the butter melt down. Toss in the onions and carrot, stirring until they soften and slightly brown. Mix in the garlic and apple, giving it a quick fry until the apple turns tender.
02 -
Sprinkle in the curry powder and Chinese 5 spice, letting them fry for half a minute. Slowly pour in the chicken stock and add the vinegar, salt, and white pepper. Turn the simmer on for about 5 minutes before blending everything smooth with a hand blender.
03 -
Take a small bowl and mix 1 tbsp of cornflour with a splash of cold water (about 1 tbsp). Tip this mixture into the sauce and heat back to medium.
04 -
Let it cook until it's the thickness you're after, around 5 minutes. Taste it, tweak the seasoning if needed, and then serve right away. As it cools, the sauce will naturally thicken even more.
# Notes:
01 -
Choose a sweet apple variety like Gala instead of a tart one like Granny Smith.
02 -
Swap out the mild curry powder for medium if you'd like more heat.
03 -
Pairs wonderfully with chips and fried fish.
04 -
Store it in the fridge for up to three to five days.