Homemade chip shop curry sauce
An easy homemade version of proper British chip shop curry sauce! Perfect served on fat, British-style chips.
Before anyone feels the need to point it out to me: I’m under no illusions. I know what this stuff looks like.
Anyone who says that chip shop curry sauce is attractive is literally just plain wrong.
However, I also know what this stuff tastes like, i.e. nectar of the gods. I bet Thor is drinking curry sauce as we speak. Which is why I’m posting this recipe despite its somewhat… questionable appearance.
What is chip shop curry sauce?
If you’re not British, I’m not sure whether you’ll have come across this style of curry sauce before. Here in the UK, you’ll find it in near enough every fish and chip shop. And you get a fish and chip shop on just about every third street… so that’s a lot of curry sauce.
Don’t be fooled by the word ‘curry’ – there’s nothing remotely Indian about chip shop curry sauce. Don’t go thinking this is some Indian delight… it’s not exactly meant to be gourmet. This is the sort of thing you might eat while you’re stumbling home after a night at the pub.
Or, you know, on a Friday night in front of the telly.
How to make homemade chip shop curry sauce
If you ever fancy making your own curry sauce, it’s actually really easy.
To make the sauce, start by cooking up some onion, garlic and apple (I know, it’s weird, but it totally works). Then add some flour, stock, and of course your curry powder.
And that’s literally it. We’re not exactly fussy, us Brits.
How to serve British curry sauce
All that’s left to do is pour the sauce over your chips, and dig in.
Of course you’ll need a big batch of fat British-style chips (none of this thin French fry nonsense). I made my own, but you may well decide to go for frozen ones. They kind of fit the theme here so no shame.
You should preferably eat your chips and curry sauce with a plastic fork, or one of those wooden ones with only two prongs (what’s with those, by the way? Utterly useless. It’s like trying to eat with a stick).
Homemade chip shop curry sauce
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 1 tbsp oil
- 1/2 onion, finely diced
- 1 apple, peeled and finely diced
- 1 clove garlic, minced
- 1/2 tsp curry powder
- 1 tbsp plain flour
- 150 ml vegetable stock
- Black pepper
Instructions
- Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft. Add the curry powder and flour, and mix well. Then pour over the stock and add plenty of black pepper.
- Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down.
- Your sauce will probably be quite chunky, so if you’d prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too. I half-blended mine, so it was quite thick, but there was still some texture.
- Serve on fat chips.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.
If you’d like to try another British classic, why not go for my vegetarian sausage hotpot:
Just tastes like mildly curried apple sauce. Horrible and nothing like anything I’ve ever had from a chip shop 😅
Interesting! I wonder if your apple was particularly large, as nobody else seems to have found it too apple-y. You could always add more curry powder if it wasn’t strong enough for you!
Very impressed, tried this at home for friends and we all loved the sauce
Thanks Kev!
0hank you. I notice in [Japanese curry] apple is popular – that too is ( like our chip shop curry) hardly authentic south asian cuisine. I have had all sorts of fruits used in Thailand, even lychees! however for this, apples are best.
But with half a family alleric to Black pepper, it is so frustrating to see chefs throwing it on everything , whilst Indian and other asians ( where the pepper grows) use it for specific dishes.
there are alternatives like White pepper, and allspice but the good ol English chef just throws pepper at everything!
Ha yes, black pepper is a staple for us, just like salt! If you’re allergic you can of course leave it out or use white pepper instead! :)
Great recipe, just like the curry sauce from the Chinese takeaway & so easy to prepare 👍
Thank you! :)
Can you freeze this ?
I haven’t tried but I don’t see why not :)
I made this last night.
I can’t actually tell the difference between this recipe and curry sauce bought from the chippy.
It’s fantastic! Nice one!
Thanks so much Ian, glad you enjoyed it!
Absolutely brilliant recipe Becca. Made it to accompany Fish in home made crispy batter and home made Tartare sauce. Better than the chippy and fraction of the price. I used a Jamaican curry powder mix and added a few sultanas….super duper. 10 out of 10
Thank you so much for the lovely comment Gary, glad you enjoyed it!
WOW! WOW! WOW! Easy to make and So tasty, thank you 😊 xx
Thanks so much Jax!
Add more water as required, used 3 garlic cloves and a tablespoon of curry powder…very nice. We might add more curry powder and garlic next time. Easy to adjust to your own taste. Recommended.
Thank you! :)