Chip Shop Curry Sauce

Method

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1. Heat the oil in a saucepan over medium heat and cook the onion and apple for 8 minutes until very soft.

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2. Add the garlic and cook 1 minute.

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3. Stir in the curry powder and turmeric and cook 1 minute, then the flour and cook 1 minute more.

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4. Gradually whisk in the stock, then add the tomato purée, sugar and salt.

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5. Simmer 15 minutes, stirring often, until thick and glossy.

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6. Blend until completely smooth with a stick blender and stir in the vinegar.

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7. Serve hot over chips, with rice or with fried chicken.

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Chef’s Tips

• Cook the onion and apple until very soft. They give the sweetness and body.
• Fry the curry powder for a minute so it loses its raw taste.
• Blend it smooth. A chippy sauce is glossy and silky.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chips
• Fried chicken
• Steamed rice

Storage & Reheating

Refrigerate up to 5 days and reheat until steaming. Freeze in portions for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.