Chip shop curry sauce 84

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Could there be any­thing finer to dredge Christ­mas left­overs through than a punchy, home­made, bet­ter-than-shop-bought chip shop curry sauce? Plus, it’s also bril­liant served as a katsu sauce.

SERVES 6-8 PREP 20 mins COOK 1 hr EASY V 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 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.

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.

GOOD TO KNOW 1 of 5-a-day PER SERV­ING (8) 124 kcals • fat 6g • sat­u­rates 3g • carbs 13g • sug­ars 8g • fi­bre 3g • pro­tein 3g • salt 0.3g

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