Go Back
–+ servings

Chip Shop Curry Sauce

300kcal
Share Print
Prep 5 minutes
Cook 40 minutes
Total 45 minutes
A silky British chip-shop style curry sauce made with coconut cream, warm spices and a simple cornstarch slurry to thicken.
Servings 4 servings
Course Sauce
Cuisine British

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

  1. Heat the vegetable oil in a pan and soften the sliced onion over medium heat.
  2. Add the minced garlic, chopped ginger and heaping tablespoon of tomato paste; cook and stir for about 3 minutes.
  3. Add the cumin, ground coriander, turmeric, chili powder and garam masala; stir constantly for another 2–3 minutes until fragrant.
  4. Pour in the chicken stock, add the coconut cream (or milk), honey and soy sauce, bring to a gentle simmer.
  5. Simmer on low heat for about 30 minutes to develop flavor.
  6. If needed, whisk the cornstarch with a little cold water and stir into the sauce to thicken to your desired consistency.
  7. Blend the sauce until smooth with a stick blender or in a blender, then serve immediately.

Nutrition

Calories300kcalCarbohydrates14gProtein3gFat23gSaturated Fat12gCholesterol15mgSodium700mgPotassium300mgFiber2gSugar8gVitamin A80IUVitamin C4mgCalcium40mgIron1.5mg

Notes

We use this sauce all the time; it’s also great for meat pies.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!