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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chip Shop Curry Sauce

1.0

60g Ghee

1 onion, 1 carrot, 4 cloves garlic, thumb size piece piece of ginger, half tsp salt all blitzed in food processor

1 tsp turmeric, cumin, coriander, chilli powder

2 tsp curry powder

Half tsp Chinese 5 spice

1 star anise

1 bay leaf

Half tsp salt

1 tbsp mango chutney

600ml stock (I used a homemade turkey stock)

1 tsp cornflour mixed with a little cold water

Melt the ghee, sauté the onion & carrot mix, add the spices and cook till fragrant.
Add the stock and mango chutney, simmer for 20-30 minutes.
Season to taste.
Remove the star anise and bay leaf and blitz to a puree.
Pass through a sieve into a clean pan and add the cornflour slurry.
Heat gently until it’s thickened.
This freezes really well too, just heat through thoroughly before serving.

https://www.instagram.com/reel/DceNXF_siUk/?igsi=MWp5NXJia244MGY1dw==

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

Cuisine🇬🇧British

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created last week

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