What exactly is curry sauce?

Ingredients 1 tbsp Butter (or vegetable oil) 1 Small onion (finely diced) 1-2 tsp Mild curry powder (adjust to taste) 1/2 tsp Chinese five-spice 1/2 tsp Ground ginger 1 tsp Garlic powder (or 1 clove minced) 1 tbsp Cornflour (cornstarch) mixed with 2 tbsp cold water (slurry) 300 ml Vegetable or Chicken stock 1 tsp Soy sauce 1 tsp Lemon juice Optional: 1 tsp sugar or small piece of apple (for extra sweetness) Instructions Sauté Onion: Melt the butter in a saucepan over medium heat. Add the diced onion and cook for 5-8 minutes until very soft and lightly golden. Add Spices: Stir in the curry powder, five-spice, ginger, and garlic powder. Cook for 1-2 minutes until fragrant. Simmer Stock: Pour in the vegetable stock and soy sauce. Bring to a simmer and let it cook for 5 minutes. Thicken: Pour in the cornflour slurry (cornflour + water), stirring constantly to avoid lumps. Simmer for another 2-3 minutes until the sauce thickens and becomes glossy. Finish: Stir in the lemon juice and sugar (if using). Optional Smoothness: For the smooth chippy texture, use a stick blender to blend the sauce. Tips for Success Consistency: If the sauce is too thick, add a splash more water. If too thin, simmer longer. Flavor Boost: Adding a small grated apple or 1 tbsp of mango chutney helps mimic the sweet, fruity flavor of traditional chip shop sauce. Storage: Keep in the fridge for up to a week or freeze in portions.