Chip shop curry sauce 84

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