Ingredients:
- 2 tablespoons vegetable oil (30ml)
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 medium apple (granny smith or similar), peeled, cored, and diced
- 1 tablespoon curry powder (mild to medium heat) (15ml)
- 1 teaspoon ground cumin (5ml)
- 1/2 teaspoon ground coriander (2.5ml)
- 1/4 teaspoon turmeric (1.25ml)
- Pinch of cayenne pepper (optional)
- 1/4 cup all-purpose flour (30g)
- 2 cups chicken stock (or vegetable stock) (475ml)
- 1 cup water (237ml)
- 1 tablespoon tomato puree (15ml)
- 1 tablespoon brown sugar (15g)
- 1 tablespoon Worcestershire sauce (15ml)
- 1/2 teaspoon salt (2.5g), or to taste
- 1/4 teaspoon black pepper (1.25g), or to taste
- 1 tablespoon lemon juice (15ml)
- 1 tablespoon butter (15g)
Instructions:
- Heat oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add garlic and ginger, and cook for another minute until fragrant.
- Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. Add the diced apple and cook for a further 2 minutes.
- Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This step is crucial to thicken your curry sauce so keep on stirring until it forms a paste with the spices.
- Gradually whisk in the chicken stock and water, ensuring there are no lumps. Add the tomato puree, brown sugar, Worcestershire sauce, salt, and pepper.
- Bring the sauce to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- For a smoother sauce, use an immersion blender to blend the sauce directly in the pot. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth (be careful with hot liquids!).
- Stir in the lemon juice and butter. Taste and adjust seasoning as needed. Serve hot. This curry sauce is perfect for chips!