Chip Shop Curry Sauce

Ingredients:

2 1/2 tbsp (40g) butter

1 medium white onion, finely diced

1 small carrot, finely diced

3 cloves of garlic, finely diced

1/2 small sweet red apple, peeled and finely diced (see notes)

1 tbsp mild curry powder (see notes)

1/4 tsp Chinese 5 spice

480ml (2 cups) chicken stock

1/2 tsp malt vinegar

1/2 tsp salt (or to taste)

1/4 tsp white pepper

1 tbsp cornflour/cornstarch (for thickening)

Instructions:

Sauté the Vegetables:

In a medium saucepan, melt the butter over medium heat. Add the finely diced onion and carrot, and sauté until softened, about 5-7 minutes.

Add the minced garlic and diced apple, and cook for an additional 2-3 minutes until fragrant.

Add Spices:

Stir in the mild curry powder and Chinese 5 spice, cooking for another minute to release the flavors.

Add Stock:

Pour in the chicken stock and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld.

Thicken the Sauce:

In a small bowl, mix the cornflour/cornstarch with a little cold water to create a slurry. Gradually add this to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.

Season:

Stir in the malt vinegar, salt, and white pepper. Adjust seasoning to taste.

Serve:

Serve the chip shop curry sauce hot over chips, or use it as a flavorful sauce for your favorite dishes!