BEST CURRY SAUCE RECIPE RECIPES

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CHIP SHOP CURRY SAUCE RECIPE | BBC GOOD FOOD



Chip shop curry sauce recipe | BBC Good Food image

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

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield Serves 6-8

Number Of Ingredients 12

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

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, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium

KATSU CURRY SAUCE RECIPE - BBC GOOD FOOD



Katsu curry sauce recipe - BBC Good Food image

Make our easy take on katsu curry sauce to take your midweek meal from bland to brilliant. Pour over crunchy chicken katsu or tofu for a filling family dinner

Provided by Cassie Best

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Number Of Ingredients 9

1 tbsp rapeseed oil or vegetable oil
2 onions , chopped
2 large carrots , chopped, plus 1 peeled into ribbons
2 garlic cloves , crushed
thumb-sized piece ginger , peeled and grated or finely chopped
1 tbsp curry powder , mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup or honey

Steps:

  • Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
  • When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
  • Serve over rice with chicken katsu or tofu.

Nutrition Facts : Calories 262 calories, FatContent 20 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.07 milligram of sodium

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