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
Prep:20 mins
Serves 6-8
50g butter2 large onions, sliced4 garlic cloves, slicedthumb-sized piece ginger, peeled and sliced3 tbsp mild curry powder1 tsp turmeric50g raisins3 tbsp malt vinegar1 star anise500ml chicken stock or vegetable stock for vegetarians2 tbsp cornflourlemon juice, to taste
STEP 1Heat 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 2Lift 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.
