pub style curry sauce

Feature Pub Curry Feature Pub Curry

This curry sauce is a delicious option for a chicken curry or as a side with chips.

2 people 15 minutes 15 minutes


  • 1 - Chicken Stock Cube
  • 2 tbsp Chutney
  • 1 - Frylight Sunflower Spray Oil
  • 1 tbsp Plain Flour
  • 1 tsp SuperValu Cinnamon
  • 2 cloves SuperValu Garlic Crushed
  • 1 tsp SuperValu Ground Ginger
  • 1 tbsp SuperValu Lemon Juice only
  • 3 tbsp SuperValu Medium Hot Curry Powder
  • 2 large SuperValu Onion Finely Chopped
  • 1 tsp SuperValu Salt
  • 1 tsp SuperValu Sugar
  • 1 tbsp SuperValu Tomato Pur√©e


  1. Fry off the onion and garlic in the spray oil until soft.
  2. Add the curry powder, flour, tomato puree, ginger, cinnamon, sweetener and salt. Fry gently until spices are cooked but be careful not to burn them (add a few spoons of water/stock as you go along as you will find it dry and it will start to stick - you don't need to keep adding oil).
  3. Add the cloves, chicken stock, lemon juice and mango chutney. Simmer for around 15 mins to let the sauce enrich. Then remove the cloves (optional) and blend.
  4. I added leftover roast chicken and served with rice and/or chips.

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