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 tablespoon oil
- ½ onion, finely diced
- 1 apple, peeled and finely diced
- 1 clove garlic, minced
- ½ teaspoon curry powder
- 1 tablespoon 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 ⅓ of the recipe.
If you'd like to try another British classic, why not go for my vegetarian sausage hotpot:
Joanne says
This was genuinely ace. Am now going to batch cook some and freeze in portions as it's autumn and I have lots of windfall apples and onions that won't store properly. I was a bit more generous on the curry powder but that's just our taste buds. REALLY REALLY GOOD. Thank you!
Becca Heyes says
Thank you! Lovely comment! :)
Louise Lynn Carbine says
This was lovely - thank you very much. I added a handful of frozen peas and a handful of cooked peeled prawns to make a chip shop Chinese prawn curry -(for my non veg pal) - PERFECT
Becca Heyes says
Thanks Louise, glad you enjoyed it! :)
Bruce says
I made this today, had it with fish 'n' chips, cods, it was beautiful and just what I was looking for in a Chip Shop curry sauce, thank you for sharing :)
I added much more curry powder though, probably a desert spoon and a half. Unblended the apple and onion was so tender anyway it made no real difference.
Totally recommended. :)
Becca @ Easy Cheesy Vegetarian says
Thanks Bruce, really glad you liked it! :)
Julie says
I have been looking for a curry with bits in it like when I was a child. And never found it so I’m definitely going to try this and hopefully will bring back some childhood memories for Friday night fish & chips with batter bits, and curry sauce with bits as me and my Sisters would call it
Becca @ Easy Cheesy Vegetarian says
Sounds perfect, enjoy! :)
Deborah @secretsandleeks.com says
This is rather interesting as this curry sauce is exsactly what we danes eat with our meatballs in a more or less "national dish" called Meatballs in Curry. The only difference is, I grate the onions and the apple and top up with stock and vegan plantbased milk. So I know for sure this is yummy! I'm the type who drink curry sauce too and can have curry in just about everything
Becca @ Easy Cheesy Vegetarian says
Ooh that's so interesting! I had no idea that was a Danish dish - will have to try it with veggie meatballs! :)
Karl says
A few changes I made were to
add 1 1/2 tsp curry powder instead of 1/2 tsp
1/4 tsp ginger powder
1/4 tsp paprika
1/4 turmeric
1 tbsp malt vinegar
use cornflour instead of flour
use 250ml veg stock
I got a more authentic chippy flavour
Nancy Billias says
Thank you so much! With your tweaks, I finally have a GOOD chip shop curry sauce!
Becca Heyes says
Great! Thanks Nancy!
Kerry May says
I really like this chip shop curry sauce. It's exactly the recipe and taste I was looking for. And with onion and apple included it makes me feel less guilty than buying from the local takeaway. Thank you
Becca @ Easy Cheesy Vegetarian says
Fab, thanks Kerry, glad you enjoyed it!
Georgina corry says
Why have I been buying sauces all along, it’s now going to be my go to base for all curry. Today I’ve spiced it up a little bit it’s still fantastic and my husband thinks so too. Very easy to make too.
Becca @ Easy Cheesy Vegetarian says
Thanks Georgina, glad you liked it! :)
Becky says
This is unreal, just made it with some chunky chips but doubled the recipe cos I like to do a lot of chip dipping and it tastes better than the chip shop.. I’ve been living in New Zealand for the past three years and every time curry sauce was on a takeaway menu I ordered it and it was insanely disappointing ! Can’t beat British curry sauce and this just confirmed it . Thanks heaps!
Becca @ Easy Cheesy Vegetarian says
Haha thanks Becky, glad I could bring a bit of the UK over to you in NZ :)
Trisha says
Hi There,
I have to try still have to try this. It looks phenomenal.
May I ask what type of curry powder and brand you are using?
Because there are so many verities.
Thank you so much
Becca @ Easy Cheesy Vegetarian says
I usually just use the supermarket's own brand - usually just called 'mild curry powder'!