Curry Sauce
The chip-box favourite that doubles as a versatile kitchen staple
Swipe to find out why Blenders Curry Sauce is built for full menus and fast hands.
Product Overview
Blenders Curry Sauce – A bold, full-flavoured curry sauce that’s as comfortable on chips as it is in creative builds.
Whether you’re serving classic curry chips or building out a modern menu, Blenders Curry Sauce delivers rich, well-balanced flavour with the flexibility chefs need. It mixes down into a smooth, glossy sauce that clings to chips, coats vegetables and proteins, and holds up across hot trays and bowls. The dry format allows you to control thickness and intensity, making it easy to adapt across dayparts, portion sizes, and service styles. Gluten-free and reliable in volume prep, it’s a go-to for takeaway favourites and foodservice builds alike.
One Mix, Endless Options
Adjustable consistency to suit anything from dips to mains.
Quick to Make, Hard to Miss
Ready in minutes, smooth every time.
2 Pack Sizes:
The full-flavoured Legend in a Ladle:
a chip-shop classic that customers know and love.
Menu-Friendly & Gluten-Free
Why Chefs love it:
Bold & Balanced: Delivers that classic chip-shop flavour without overpowering the plate.
Adjustable by Design: Mixes to the exact consistency you need for any build.
Fast to Prep: Blends smooth in minutes, even during busy shifts.
Hot-Hold Reliable: Holds its body without splitting or breaking down.
Multi-Use Chef Essential: One powder that works across chips, meats, bowls, veg and more.
Product Specs:
Allergens: Contains Milk, Celery, Mustard
Shelf Life:
500g – 18 months
3.75kg – 15 months
Pack Sizes: 500g, 3.75kg
Suitable for Vegetarians
No Artificial Colours or Preservatives
Bain Marie Stable
Menu Inspiration
MULLIGATAWNY CHICKEN COCONUT SOUP
Warm, fragrant, and packed with flavour, this Mulligatawny Chicken Coconut Soup features Blenders Dry Curry, creamy coconut milk, tender chicken, and vibrant spices for the perfect comforting meal.
Ingredients
2 Large onions, peeled and chopped
2 Large carrots, chopped
4 Parsnips, peeled and chopped
100g Butter
1 Box (500g) Blenders Dry Curry
1 Litre Water
800ml Coconut Milk
4 Cloves of garlic, minced
20g Stem Ginger, peeled and roughly chopped
200ml Double Cream
1 Small bunch of coriander, for garnish
2 Chicken breasts (or thighs), diced
1-2 tbsp Fresh lemon juice or lime juice (for an added zing)
1-2 Fresh red chillies, chopped (or adjust to your preferred heat)
PREP TIME 15 MIN
COOK TIME 30-35 min
SERVINGS 10
Method
1.In a pan, cook the diced chicken breasts or thighs over medium heat with a little oil, salt, and pepper until browned and cooked through. Set aside.
2.Melt the butter over a gentle heat in a large pot. Add the chopped onion, carrots, parsnips, garlic, and ginger. Sauté for 5-10 minutes, until softened.
3.Stir in the Blenders Dry Curry and cook for another minute, letting the spices release their aroma.
4.Add the water and coconut milk to the pot, stirring well. Bring the curry mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, until the vegetables are tender.
5.Stir in the cooked chicken and heat through for 23 minutes.
6.Remove from heat. Use a stick blender or transfer the ingredients to a liquidiser to blend until smooth.
7.Return the soup to the heat and stir in the cream, lemon (or lime) juice, and fresh chopped chillies. Taste and adjust the seasoning as needed.
8.Ladle the soup into bowls, garnish with fresh coriander sprigs, and add extra lime or chilli if desired for an additional edge.
Allergens: Soyabeans, Milk, Celery, Mustard