Chip Shop Curry

This chip shop curry sauce from The Hairy Bikers' Great Curries is the best chip shop curry I have ever tasted and it's so easy to make.

I had some left over chicken the other day so I made up a batch of this curry sauce and poured it over the chicken and home made chips (King Edwards or Maris Pipers are the best!).

Since discovering this recipe, I have not bought curry sauce from the chippy. Even if you want a lazy Friday night dinner, it's worth putting in the extra bit of effort to make this than drive to the local chippy, order your food, wait around for it and then drive home....see what I'm getting at? You aren't saving much time going to the chippy! Anyway, trust me and try it for yourself!


3 tbsp sunflower oil
2 medium onions, roughly chopped
15g chunk of fresh root ginger, peeled and roughly chopped
4 garlic cloves, sliced
1 heaped tbsp mild curry powder
1/2 tsp ground tumeric
1/4 tsp ground star anise
25g plain flour
400ml chicken or vegetable stock (made with 1 stock cube)
2 tsp tomato puree
freshly ground black pepper

Heat the oil in a large non-stick saucepan and gently fry onions for 10 minutes until well softened, stirring occasionally. Increase the heat a little and cook for 2-3 minutes more, while stirring, until onions are golden.

Turn down the heat again, add the ginger and garlic and cook gently for 3 minutes, stirring regularly. Stir in the curry powder, tumeric, star anise and a few twists of black pepper, then cook for 2 minutes - keep stirring.

Sprinkle over the plain flour and stir well. Gradually add the stock, stirring constantly until it is all incorporated. Add the tomato puree and bring to a simmer, then cook for 5 minutes, stirring occasionally, until the sauce is thick.

Remove the pan from the heat and blitz with a stick blender until it is very smooth.