Chip Shop Curry Sauce
chips with curry sauce

Chip Shop Curry Sauce

Last Updated on 21/04/2022 by richard

You can’t beat a good homemade curry sauce on your carefully crafted fish and chips.

chips with curry sauce

Chip Shop Curry Sauce

BBC Good Food
Curry sauce British chip shop style
No ratings yet
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Side Dish
Cuisine British
Servings 6
Calories 158 kcal
How Difficult Easy

Ingredients
  

  • 50 g butter
  • 2 large onions sliced
  • 4 garlic cloves sliced
  • thumb-sized piece ginger peeled and sliced
  • 3 tbsp mild curry powder
  • 1 tsp turmeric
  • 50 g raisins
  • 3 tbsp malt vinegar
  • 1 star anise
  • 500 ml chicken stock or vegetable stock for vegetarians
  • 2 tbsp cornflour
  • lemon juice to taste

Instructions
 

  • 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.
  • 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.

Nutrition

Calories: 158kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 5gFiber: 2gSugar: 3g
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