CHIP SHOP CURRY SAUCE
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
Provided by Tom Kerridge
Categories Condiment
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CURRY CHIP CHIP
Steps:
- Heat oil in a stewing pot, add garlic and allow it to brown in the pot leaving its flavor in the oil. Remove garlic from oil. In a small bowl, combine half of the curry powder and half of the water to make a paste. Add curry paste mixture, coconut cream and half the chopped ingredients, and spices. Allow to reduce by half, about 15 minutes. Add clams, the other half of the curry powder and water and remaining ingredients to pot, cover and simmer 15 to 20 minutes until clams are tender (adding more water if needed to maintain a thick gravy).
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- Into a large bowl mix all your ingredients for the potatoes apart from the flour. Once ingredients are well combined add your flour. Make sure everything is well coated then transfer to baking sheet. I like transferring over the juices from the bowl and all because it really makes everything crispy but if you’re not into that then just make sure you use tongs or a spoon to make sure you avoid excess liquid. Cook your potatoes for 45 minutes, flipping half way through.
- For the sauce, simply add all the ingredients, apart from the coconut milk, into your cast iron skillet and cook in oven for 25-30 minutes. Stir every 10 minutes to avoid burning. Then remove skillet from oven, add coconut milk, stir gently and reheat in oven for 2-3 minutes. Once coconut milk is hot remove the skillet from oven and transfer to a high speed blender. I suggest letting your sauce cool a bit to avoid burner or harming yourself/blender. Blend till smooth (around 2 minutes) and transfer to a bowl.
- Once your potatoes are ready transfer to a serving dish, garnish with cilantro and enjoy with your sauce!
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