Chip Shop Curry Sauce
- 1 tsp medium curry powder (or more to taste if desired)
- 1/2 tsp Chinese five spice mix
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder (not salt)
- 4 tsp of cornstarch (corn flour)
- 1 TBS butter
- 2 tsp soy sauce (for gluten free use Tamari)
- 2 tsp chili sauce (I like Sriracha)
- 1 cup (240ml) vegetable stock
- 1 tsp fresh lemon juice
I really miss having a local chip shop here in Canada. If you are too and are wanting to recreate the experience at home, you might also enjoy the following delicious recipes!
NORTHWEST CHICKEN PARMO – If you are lucky enough to have lived in the North West of England a Chicken Parmo will be something you are familiar with. It is not for the faint of heart, but is incredibly delicious. A chicken breast is pounded out thin, then breaded and fried until it is crisp and golden brown on the outside and juicy tender inside. A bechamel sauce is slathered over top, and plenty of grated cheddar cheese, before popping it under the grill until everything is bubbling hot and unctuously delicious. Served usually in a piazza box, this is a fabulous once in a blue moon treat!
SPAM FRITTERS – Yes, you read that right and they are delicious. The tinned luncheon meat Spam is thickly sliced, dipped into a tasty batter and then deep fried until golden brown and crisp coated. You can also shallow fry it in a skillet with the same tasty results. Don’t knock it until you try it!
Chip Shop Curry Sauce
- 1 tsp medium curry powder (or more to taste if desired)
- 1/2 tsp Chinese five spice mix
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder (not salt)
- 4 tsp of cornstarch (corn flour)
- 1 TBS butter
- 2 tsp soy sauce (for gluten free use Tamari)
- 2 tsp chili sauce (I like Sriracha)
- 1 cup (240ml) vegetable stock
- 1 tsp fresh lemon juice
- Whisk the cornstarch and all of the dry spices together in a bowl, combining well together.
- Whisk the stock, soy sauce, lemon juice and Sriracha sauce together.
- Melt the butter in a smallish sized saucepan. Add the cornstarch mixture. Cook, over medium low heat, stirring constantly, for one minute, until very fragrant.
- Slowly whisk in the liquid mixture, whisking constantly to combine. Increase the heat to medium.
- Cook, whisking constantly, until the mixture comes to the boil and thickens. (Take care to scrape the sides and bottom of the pan.)
- Reduce to low heat and simmer for several minutes.
- Serve hot with chips as a dip or drizzle over top of the chips. This is also good drizzled over pork or chicken.
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Source: https://www.theenglishkitchen.co/2024/05/chip-shop-curry-sauce.html
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