Chip shop curry sauce
By Tom Kerridge
A homemade chip shop curry sauce will rival that of any takeaway – and it's not just for chips. You could use it to make katsu curry
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Prep:20 mins
Cook:1 hrs
- Easy
Nutrition per serving
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kcal 124
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fat 6g
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saturates 3g
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carbs 13g
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sugars 8g
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fibre 3g
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protein 3g
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salt 0.3g
Ingredients
- 50g butter
- 2 large onions, sliced
- 4 garlic cloves, sliced
- thumb-sized piece ginger, peeled and sliced
- 3 tbsp mild curry powder
- 1 tsp turmeric
- 50g raisins
- 3 tbsp malt vinegar
- 1 star anise
- 500ml chicken stockor vegetable stock for vegetarians
- 2 tbsp cornflour
- lemon juice, to taste
Method
Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom.
Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.
