Chicken curry sauce in fish shop style

• butter↗50g g
• large onions2

  chopped

• garlic cloves↗4

  chopped

• ginger↗thumb-sized piece

  peeled and sliced

• soft curry seasoning↗3 tbsp tbsp
• turmeric↗1 tsp tsp
• raisins↗50g g
• malt vinegar↗3 tbsp tbsp
• star anise1
• chicken stock↗500ml ml

  or vegetable stock for vegetarians

• cornstarch2 tbsp tbsp
• lemon juice

  to taste

Step-by-step instructions

1. 1

   Melt the butter in a large pot over medium‑low heat and add the onions, garlic and ginger, sauté for 12‑15 minutes until soft but not browned. Add the soft curry seasoning, turmeric, raisins, malt vinegar and star anise, cook for another minute, then pour in the chicken stock, bring to a boil and gently simmer for 30 minutes, stirring constantly to prevent sticking.

2. 2

   Remove the star anise, mix the cornstarch with 2 tbsp water and add to the sauce. Simmer for 5 minutes, stirring constantly, until the sauce thickens and becomes silky. Transfer to a blender and blend until smooth, or use an immersion blender. Add lemon juice to taste. Use this sauce to make curry with your Christmas leftovers – whether Brussels sprouts, turkey or simple roasted potatoes. If freezing the sauce, let it cool, transfer to a container and freeze; then thaw and reheat when ready to eat.