Chip Shop Curry Sauce
- 40 g Butter
- 30 g plain flour
- 2 onions
- 1 apple (Optional)
- 1 tsp Garlic
- 4 tsp Hot curry powder
- 30 g soft brown sugar
- 3 chicken stock cubes
- 1 vegetable stock cube
- 600 ml chick & veg stock
- 15 ml tomato paste
When it comes to a classic chip shop curry sauce you can have a few options, it can be HOT ! or it can be mild either way it could be fruity or sweet or even a mixture of both. I think the classic taste comes from the contrast between the spicy curry and the sweet fruity taste
Once I had diced up my onions and fruit (if using) i mixed it together in a bowl with the garlic and a splash of oil. Heat up 40 g of butter in a pan and slowly fry off the onions and garlic until soft. This will probably take around 10 minutes.
While this is cooking it is a good time to make up the stock, so crumble up the 3 chicken stock cubes and 1 vegetable cube into a jug and make up 600 ml of stock with boiling water.
If your onions are soft enough for you then you can get 30 g of soft brown sugar mixed into the pan then let that caramelise for a few minutes.
I used 4 tsp of HOT curry powder for this recipe and it was about right for me, had a little kick but nothing that was going to send you to the kitchen for a cold drink. So if you want to experiment with this then feel free, but I would stick to 4 tsp.
With the curry powder mixed in add the flour and mix to a thick paste.
The sauce will start to smell delicious now as that curry powder and brown sugar combine and cook.
Using a whisk pour in the 600 ml of chicken & vegetable stock, whisking all of the time. The sauce will start to thicken as it heats up. Add the 15 ml of tomato paste , just enough to change the colour from light brown to a red dark brown colour.
The sauce is pretty much ready to use now , all I would say is that if you let this simmer down for 5 minutes it will taste a lot better as the flavour will have a chance to get through the sauce as it heats up.