Quick Curry Base

The following is a base for chip shop and katsu curry. In other words when you want a quick fix artificial curry.

Ingredients

• 2 tbsp chicken fat

• 1 tbsp flour

• 1 to 2 tbsp medium roasted curry powder

• 1 tsp turmeric ( for katsu curry option see Method)

• 3 tbsps of stock from a roasted chicken carcass - the stuff you normally make the gravy with

• Water to dilute as appropriate

Method

Make a roux and then stir in the curry powder and turmeric if you’re making katsu. If you can get authentic Japanese curry stick use this and not the recipe curry powder and turmeric.

Add the chicken stock and stir on a medium heat. Dilute as necessary with water depending on how thick you want the sauce

Cook and stir on low heat for further 5 minutes keeping consistency as you want with added water .

Job done!

Observations

I would use authentic curry stick like S&B to make katsu but the above is a reasonable substitute if it is not available.

This recipe is for chip shop or Chinese style curry and not for mixing into your favourite real curry!

The chicken stick should be a solid jelly when cold .

I used the chicken fat that had coated the stock in the fridge as it was available. If that doesn’t appeal then any oil or ghee or even butter if you wish.