Who doesn’t love a good chip shop curry sauce to drench their chips and sausage in?
Chip Shop Curry Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
Units
Scale
- 200ml vegetable oil
- 35g whole coriander
- 5g whole fenugreek
- 15g garam masala
- 15g curry powder mild
- 100g Tomato puree
- 80g peeled garlic
- 125g whole ginger
- 250g caramelised onion
- 100g fresh coriander (can be just stalks)
- 50ml lemon juice
- 500ml reduced chicken stock
- 100ml whipping cream
- 150ml tomato ketchup
- Salt to taste
Instructions
- Heat 100ml of the oil in a heavy pan
- Put the rest of the oil in a blender, add the garlic, ginger, caramelised onions and coriander stalks and blitz to a rough paste
- Next toast the whole spices until golden and fragrant, then add the ground spices and tomato paste, stirring all the time
- Add the paste from the blender
- Pour in the stock and simmer very gently for about 15 minutes making sure it doesn’t reduce too much
- Add the cream and bring back to the boil. Add the ketchup and salt to taste.
- Pass the sauce through a fine chinois to give a smooth finish
- Serve with chips and/or sausages!
