Chip Shop Curry Sauce Recipe
This classic chip shop curry sauce is a British staple and SO easy to make at home! This curry sauce is gluten free and ready in 15 minutes. You can even batch cook and freeze it!
Servings: 4 people
Equipment
Ingredients
- 1 tsp oil (use a neutral oil like vegetable oil)
- 1 onion (finely chopped)
- 2 tsp chopped garlic
- 2 tp chopped ginger
- 2 tsp mild curry powder
- 0.5 tsp Chinese 5 Spice
- 1 tsp tamari
- 1 tbsp apple sauce (or apple puree)
- 400 ml gluten free chicken stock (I use Knorr)
- 1.5 tbsp cornflour
Instructions
- Heat the oil to a small saucepan on a low/medium heat, then add the onion. Fry for 2-3 minutes. Add the garlic and ginger and fry for another minute.
- Add the curry powder and Chinese 5 Spice and mix well, frying for another 30 seconds.
- Pour in the tamari, apple sauce and gluten free chicken stock and mix together well. Bring to the boil and then simmer for 5 minutes.
- Mix the cornflour with around 1-2 tbsp cold water in a small bowl to create a 'slurry' - once it's lump-free, add to the saucepan and mix well. Cook for a further 1-2 minutes until the sauce thickens.
- Remove from the heat, blend using a stick blender (be careful, it can get messy!) and then serve.
Notes
- Storing and Freezing: Store this curry sauce in the fridge for around a week, or freeze in portions. Reheat in a pan or the microwave before serving, stirring well.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look at each stage, if you find a visual aid easier to follow.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Chip Shop Curry Sauce recipe. A little review helps support my website hugely, so thank you! xx
Nutrition
Serving: 1portion | Calories: 72kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g
