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Chip shop curry sauce

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

How to Make It

Method

  • STEP 1

    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.

  • STEP 2

    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.

Ingredients

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 stock or vegetable stock for vegetarians
  • 2 tbsp cornflour
  • lemon juice, to taste

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