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5 from 4 votes

Homemade chip shop curry sauce

An easy homemade version of proper British chip shop curry sauce! Perfect served on fat, British-style chips.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Miscellaneous
Cuisine: British, Indian
Servings: 3 people
Calories: 92kcal
Author: Becca Heyes


  • 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


  • 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.


Serving: 1portion | Calories: 92kcal | Carbohydrates: 12.7g | Protein: 0.8g | Fat: 4.6g | Saturated Fat: 0.6g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 39mg | Fiber: 2.3g | Sugar: 6.5g | Calcium: 10mg | Iron: 0.4mg