British Curry Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium onion, chopped finely
02 -
2 1/2 tbsp (40g) unsalted butter
03 -
3 garlic cloves, minced
04 -
1 small carrot, chopped finely
05 -
1/2 small sweet red apple, peeled and diced
→ Seasonings & Spices
06 -
1/4 tsp white pepper powder
07 -
1 tbsp mild curry powder blend
08 -
1/2 tsp of salt (adjust as needed)
09 -
1/4 tsp five-spice powder
→ Liquids & Thickeners
10 -
480ml (2 cups) prepared chicken broth
11 -
1 tbsp cornstarch/cornflour
12 -
1/2 tsp malt vinegar
# Instructions:
01 -
In a medium pot, melt the butter over medium heat. Toss in the chopped onion and carrot, letting them soften and lightly color. Add the apple and minced garlic, cooking for a few more minutes to soften the apple.
02 -
Sprinkle over the curry powder and five-spice blend, cooking for about 30 seconds. Pour in the broth, then add the vinegar, salt, and pepper. Let it gently simmer for 5 minutes before blending until smooth with a hand blender.
03 -
Mix 1 tbsp cold water with the cornstarch in a small bowl or pot. Stir this into the sauce and return the pot to medium heat.
04 -
Simmer for around 5 minutes, or until the sauce reaches the thickness you want. Adjust the seasoning if necessary, serve, and dig in. Remember, it’ll thicken more as it cools.
# Notes:
01 -
Choose a sweet apple variety like Gala for a better taste
02 -
For added heat, switch to medium curry powder
03 -
Pairs fantastically with crispy fish and chips
04 -
Keep it in the fridge for up to 3-5 days