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Chip shop curry sauce

Chip shop curry sauce in a jug

Chip shop curry sauce

Name: Chip shop curry sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6-8
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

Tom Kerridge

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Serves 6-8

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.3 out of 5.82 ratingsRate

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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

Freezable

Egg-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: Per serving (8)

kcal124
fat6g
saturates3g
carbs13g
sugars8g
fibre3g
protein3g
salt0.3g

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.
step 2

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 3

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.
step 4

Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste.
step 5

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.

Recipe from Good Food magazine, November 2018

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A star rating of 4.3 out of 5.82 ratings

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