Chip Shop Curry Sauce
Chip Shop Curry Sauce
300kcal
Ingredients
- 1 large onion sliced thinly
- 3 cloves garlic minced
- 10 g fresh ginger chopped
- 1 tbsp tomato paste heaping
- 1 tbsp vegetable oil
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1 tsp turmeric
- 0.5 tsp chili powder
- 1 tbsp garam masala
- 200 ml chicken stock
- 1 tin coconut cream or milk
- 1 tbsp honey
- 1 tbsp soy sauce
- 2-3 tbsp cornstarch mix with cold water to make a slurry to thicken
Method
- Heat the vegetable oil in a pan and soften the sliced onion over medium heat.
- Add the minced garlic, chopped ginger and heaping tablespoon of tomato paste; cook and stir for about 3 minutes.
- Add the cumin, ground coriander, turmeric, chili powder and garam masala; stir constantly for another 2–3 minutes until fragrant.
- Pour in the chicken stock, add the coconut cream (or milk), honey and soy sauce, bring to a gentle simmer.
- Simmer on low heat for about 30 minutes to develop flavor.
- If needed, whisk the cornstarch with a little cold water and stir into the sauce to thicken to your desired consistency.
- Blend the sauce until smooth with a stick blender or in a blender, then serve immediately.
Nutrition
Calories300kcalCarbohydrates14gProtein3gFat23gSaturated Fat12gCholesterol15mgSodium700mgPotassium300mgFiber2gSugar8gVitamin A80IUVitamin C4mgCalcium40mgIron1.5mg
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