Go Back Email Link
+ servings
chips with curry sauce

Chip Shop Curry Sauce

BBC Good Food
Curry sauce British chip shop style
4.11 from 55 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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
Keyword British, sauce
Need any kitchen stuff to make this recipe?Check out my shop!