Chip Shop Curry Sauce (Print Version)
# Ingredients:
→ Core Ingredients
01 -
40g (2 1/2 tbsp) unsalted butter
02 -
1 white onion, medium-sized, chopped finely
03 -
1 small carrot, diced into tiny pieces
04 -
3 garlic cloves, minced
05 -
Half a peeled red sweet apple, chopped finely
→ Flavors & Spices
06 -
1/4 tsp white pepper powder
07 -
1/4 tsp Chinese five-spice mix
08 -
1/2 tsp salt (adjust for taste)
09 -
1 tbsp curry powder (mild)
→ Liquids & Binders
10 -
2 cups (480ml) of chicken broth
11 -
1 tbsp cornstarch (cornflour)
12 -
1/2 tsp malt vinegar
# Instructions:
01 -
In a medium pot on medium heat, let the butter melt. Toss in the carrot and onion and stir until softened or lightly golden. Add chopped apple and garlic. Cook another minute or two until the apple softens.
02 -
Sprinkle in curry powder along with the five-spice and cook for about half a minute. Pour in the broth next, then mix in white pepper, salt, and the vinegar. Let it all simmer down for 5 minutes. Turn off the burner and blend everything with a hand blender until smooth.
03 -
Combine 1 tbsp of water with your cornstarch in a small dish to the side. Stir the mix into the sauce, then set the heat to medium and let it cook further.
04 -
Let it bubble and thicken to your liking (around 5 minutes extra). Taste-test to adjust seasoning if needed, then dig in! The sauce will thicken even more once it cools, so keep that in mind.
# Notes:
01 -
Pick sweeter apples like Gala over tart ones like Granny Smith.
02 -
Swap mild for medium curry powder if you like a little more heat.
03 -
Goes wonderfully paired with fried fish or chips!
04 -
Keep leftovers in an airtight container in the fridge for up to 5 days.