Traditional British Chip Shop Curry Sauce
A beloved British takeaway classic of velvety, mild curry sauce infused with warming spices, sweet apple purée, and garlic, perfect for pouring over hot chunky chips.
Ingredients
- • 2 tbsp vegetable oil or butter
- • 1 medium onion, finely grated
- • 2 cloves garlic, minced
- • 1 tbsp mild Madras curry powder
- • 1 tsp ground turmeric
- • 1/2 tsp ground cumin
- • 1/2 tsp ground ginger
- • 2 tbsp plain flour
- • 400ml rich chicken or vegetable stock
- • 2 tbsp smooth apple sauce or mango chutney
- • 1 tbsp soy sauce
- • 1 tsp sugar
- • Salt and freshly ground black pepper to taste
Preparation Steps
Sautéing Aromatics: Heat oil in a saucepan over medium heat. Add the grated onion and minced garlic, sautéing gently for 4-5 minutes until softened and translucent.
Spicing & Roux: Stir in the curry powder, turmeric, cumin, ginger, and plain flour. Cook for 1-2 minutes, stirring continuously to form an aromatic spiced paste.
Simmering: Gradually whisk in the stock to prevent lumps. Add the apple sauce, soy sauce, and sugar. Bring to a gentle boil, then simmer on low heat for 10-12 minutes until thickened and glossy.
Serving: Blend until completely silky smooth if desired. Season with salt and pepper, and pour generously over piping hot chips.