Curry Sauce for Chips (Print Version)
# Ingredients:
→ Base Ingredients
01 -
40g (2 1/2 tablespoons) butter
02 -
1 medium-sized white onion, chopped finely
03 -
1 little carrot, diced into small pieces
04 -
3 minced garlic cloves
05 -
1/2 of a small, peeled red apple, chopped finely
→ Spices & Seasonings
06 -
1/4 teaspoon white pepper
07 -
1/2 teaspoon salt (adjust how you like it)
08 -
1/4 teaspoon of that Chinese Five Spice blend
09 -
1 tablespoon of mild curry powder
→ Liquids & Thickeners
10 -
480ml (about 2 cups) chicken stock
11 -
1/2 teaspoon malt vinegar
12 -
1 tablespoon cornflour or cornstarch
# Instructions:
01 -
Pop the butter into a medium pot and melt it over medium heat. Toss in the diced onion and carrot, letting them cook down until tender and just a little golden. Add the apple and garlic next, frying them for a few minutes until the apple gets soft.
02 -
Mix in the curry powder and Chinese five spice, frying for just about half a minute. Slowly pour in the chicken stock, then stir the vinegar, salt, and pepper through it. Simmer the mixture gently for 5 minutes. Once it’s done, switch off the heat and blend everything smooth with a hand blender.
03 -
In a separate dish or small pot, mix the cornflour with 1 tablespoon of cold water to make a smooth liquid. Stir this mixture into the sauce and bring the heat on the pot back up to medium.
04 -
Simmer the sauce until you're happy with the thickness (around 5 minutes). Taste it and add more seasoning if needed. Serve it up with your meal and enjoy it. Keep in mind, it’ll continue to thicken as it cools down a bit.
# Notes:
01 -
A sweeter apple like Gala works best—not a tart one like Granny Smith.
02 -
If you want more heat, go for medium curry powder instead of mild.
03 -
Pairs amazingly with fish and chips.
04 -
You can store this in the fridge for 3 to 5 days.