Chip Shop Curry Sauce

What’s In Chip Shop Curry Sauce?

• 50g Butter, or olive oil
• 1 Onion, sliced
• 4 Garlic Cloves, minced
• 5cm Piece of Ginger, grated
• 3tbsp Curry Powder
• 1tsp Turmeric
• 3tbsp Red Wine Vinegar, or white wine vinegar
• 500ml Chicken Stock, or vegetable stock
• 2tbsp Cornflour

How to Make Chip Shop Curry Sauce

Step 1: Melt the butter in a large saucepan or skillet over medium heat and then add in your sliced onions. Cook them for 10 minutes or so until they have fully softened and released lots of their sweetness. Keep stirring them so none of the onion burns to the bottom of the pan.

You can then add in your minced garlic and grated ginger, cooking it for a few minutes. The garlic will burn super easily so keep stirring it. You just want to take some of the bite out of it.

Step 2: Add your curry powder and turmeric to the pan and give it a stir to coat the onion mixture in the spices. Cook it for just a minute to cook it out slightly.

Step 3: Pour the vinegar and stock into the pan. Bring it up to a boil, and then turn the heat down to a gentle simmer. Allow it to simmer away for around 30 minutes.

Step 4: Mix the cornflour with a tbsp water in a small bowl to create a cornflour slurry, then pour this into the pan and turn it up to high heat. This will help to thicken up your sauce.

If you add the cornflour directly into the pan, it will clump up and not work to thicken the sauce so make sure you mix it with a little water before pouring it into the pan.

Step 5: Turn the heat off when the sauce has thickened slightly, and then either tip it into a blender or use a stick blender to create your thickened, silky sauce. I prefer a smooth curry sauce, and it tends to coat chips better.

Give it a taste and adjust accordingly with a bit of salt or a teaspoon of lemon juice.