Curry bases & pastes· VG · DF

Chip Shop Curry Sauce

Name: Chip Shop Curry Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: 2 (300g) onions, chopped; 1 (150g) apple, grated; 30g sultanas; 3 cloves (15g) garlic; 15g fresh ginger; 25g mild curry powder; 40g plain flour; 30ml soy sauce; 20g sugar; 2 chicken or veg stock cubes; 900ml water, to make up the stock; 30ml rapeseed oil

The British takeaway classic: mild, sweet curry sauce with onion, apple and a touch of sultana, made smooth.

makes 31 cubes, about 8p each

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BatchJoy

batchjoy.com/sauces/chip-shop-curry-sauce/

Illustration of a bowl of Chip Shop Curry Sauce

Time: 35 min10 min prep · 25 min cook
Makes: 31 cubes
Cost per cubePer cube: 8p
Calories per cubeCalories: 29 kcal
A serving: 3 cubes
Spice: 1 of 5

You’ll need

Batch size

cubes

2 (300g)onions, chopped
1 (150g)apple, grated
30gsultanas
3 cloves (15g)garlic
15gfresh ginger
25gmild curry powder
40gplain flour
30mlsoy sauce
20gsugar
2chicken or veg stock cubes
900mlwater, to make up the stock
30mlrapeseed oil

Allergens: Gluten, Soya, Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Chips and curry sauce · 3 cubes; Quick chicken curry with rice · 4 cubes; Over a jacket potato · 3 cubes

Method

Step 1: Heat the oil over a medium heat and soften the onion for 10 minutes. Add the garlic, ginger and curry powder for 1 minute.
Step 2: Stir in the flour for 1 minute, then gradually whisk in the stock.
Step 3: Add the apple, sultanas, soy and sugar and simmer for 15 minutes.
Step 4: Blend completely smooth and season.
Step 5: Cool, pour into 30ml trays and freeze.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	29	0.5g	4.6g	1.1g	0.6g	0.44g
Per 3 cubes	87	1.5g	13.8g	3.3g	1.8g	1.32g

Cook’s notes

Straight from frozen into a pan with a splash of water, whisking.
A teaspoon of vinegar at serving gives it the proper chippy tang.
Use veg stock cubes for a vegetarian sauce.

Use it for

Chips and curry sauce · 3 cubes
Quick chicken curry with rice · 4 cubes
Over a jacket potato · 3 cubes

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 6 months.
Use from frozen: Straight from frozen into a pan with a splash of water, whisking. Never refreeze thawed cubes.
A portion: 3 cubes is a serving: about 87 kcal.

Chip Shop Curry Sauce questions

Why is there grated apple in it?

The apple melts into the sauce as it simmers, adding a gentle fruity sweetness and body. It's a big part of what makes it taste like the chip shop version rather than an ordinary curry sauce.

Can I make it gluten-free?

Swap the plain flour for a gluten-free flour blend, use tamari instead of soy sauce and use gluten-free stock cubes. Check the curry powder label too.

How do I make it thicker or thinner?

For a thicker sauce, let it bubble for a few extra minutes after reheating. To thin it, whisk in a splash of hot water until it pours the way you like.