Name: Homemade Chip Shop Curry Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 1 small onion, finely chopped; 1 small sweet apple, peeled, cored and finely diced; 2 garlic cloves, crushed; 1 tsp fresh ginger, finely grated; 2 tbsp mild curry powder; 1/2 tsp ground turmeric; 1/4 tsp chilli powder, optional; 2 tbsp plain flour; 500ml chicken or vegetable stock; 1 tbsp tomato purée; 1 tbsp mango chutney; 1 tsp light soy sauce; 1 tsp Worcestershire sauce; 1/2 tsp sugar, or to taste; 1/4 tsp fine salt, plus more if needed; Pinch of ground white pepper

Method

10 mins prep25 mins cook35 mins total

Warm the oil in a medium saucepan over low to medium heat. Add the onion and apple and cook for 8–10 minutes, stirring occasionally, until soft but not coloured.
Add the garlic and ginger and cook for 1 minute, stirring so they do not catch.
Stir in the curry powder, turmeric and chilli powder, if using. Cook for 30 seconds until fragrant.
Add the flour and stir for 1 minute to coat the softened vegetables and make a smooth paste.
Gradually whisk in the stock, adding it in small amounts and smoothing out each addition before pouring in more.
Stir in the tomato purée, mango chutney, soy sauce, Worcestershire sauce, sugar, salt and white pepper. Bring to a gentle simmer.
Cook uncovered for 10–12 minutes, stirring occasionally, until the sauce is thick enough to coat a spoon but still pourable. Blend until smooth, passing it through a sieve if you want a very fine texture.
Taste and adjust the sweetness, seasoning and heat. Serve hot over chips, battered fish or pies.