Chip shop style curry sauce

A delicious homemade curry sauce, perfect for dipping your chips!

Up until about 3 months ago I had actually never had chips and curry sauce- it passed me by even with all those late night takeaways in my youth!

I had it for the very first time at our ‘local’ (and it’s a pretty special local) Glazebrook House. The Executive Chef is Anton Piotrowski (he won Masterchef professionals in 2012). My husband and I had a rare day off together, both kids were at school/nursery and we had a gorgeous walk up on Dartmoor and stopped off on our way back. It was a lovely early summer day and we had a beer out in the beautiful garden. We got a bit peckish and ordered their triple cooked chips and curry sauce (I know, not very slimming but you have to treat yourself sometimes!)- wow they were amazing, and I know, this is a restaurant deserving of a Michelin star, so of course they were, but it certainly removed any of my hangups about chips and curry sauce! So now I’m embracing this, and the good news is, it’s so easy to make a healthy version that still tastes amazing!

My Recipe

Serves: 6
Syns: 0.5 per portion (4 for whole batch)
Healthy Extra:

Ingredients

  • Low calorie cooking spray
  • 2 onions, diced
  • 5 cloves garlic, chopped
  • 2 medium carrots, peeled and sliced
  • 1 tablespoon plain flour
  • 4 teaspoons curry powder
  • 600ml chicken stock (or vegetable stock for vegetarian)
  • 2 teaspoons honey
  • 4 tespoons soy sauce
  • 1 teaspoon garam masala

Method

  1. Heat cooking spray in medium non-stick saucepan, add onion and garlic and cook until softened.
  2. Add flour and curry powder; cook and stir for 1 minute. Gradually stir in stock until combined; add honey and soy sauce. Add carrots and bring to the boil.
  3. Turn down heat and simmer for 20 minutes. Whizz up with a hand blender or in a food processor and then return to heat and simmer for 5 minutes or until sauce thickens a little but is still of pouring consistency. Stir in garam masala. Serve.

Additional Info

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