Chip Shop Curry Sauce
Curry sauce is a staple of British and Irish chip shops, a mild cousin of the curries Britain adopted in the 20th century. It is served over chips, with rice, or in a pot beside fish and chips.
A mild, sweet, golden-brown curry sauce in the style of the British chippy. Poured over chips or served alongside fish and chips.
Ingredients
Method
Heat the oil and cook the onion gently for 8 minutes until very soft. Add the garlic for 1 minute.
Stir in the curry powder, turmeric and flour and cook for 1 minute.
Gradually add the stock, stirring, then add the chutney, soy sauce and sultanas.
Simmer for 12-15 minutes until thick, then blend smooth if you like. Season to taste.
The sauce should be mild and slightly sweet, not hot. Adjust with more chutney or a pinch of sugar.
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