Homemade chip shop curry sauce

Homemade chip shop curry sauce

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… yeah. Very questionable.

Homemade 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, you’ll find it in near enough every fish and chip shop (unless there’s a sad corner of the country that I’ve not yet visited who haven’t yet discovered the wonder of having curry sauce on chips). And you get a fish and chip shop on about every third street – that’s a lot of curry sauce.

There’s nothing authentic 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.

Homemade chip shop curry sauce

If you ever fancy making your own curry sauce, it’s actually really easy. 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.

Homemade chip shop curry sauce

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.

All that’s left to do is pour it over and dig in. Preferably 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

Homemade chip shop curry sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Miscellaneous
Serves: 3
Ingredients
  • 1tbsp oil
  • ½ onion, finely diced
  • 1 apple, peeled and finely diced
  • 1 clove garlic, minced
  • ½ tsp curry powder
  • 1tbsp plain flour
  • 150 ml vegetable stock
  • Black pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve on fat chips.

Homemade chip shop curry sauce

If you’d like to try another British classic, why not go for my vegetarian sausage hotpot:

Vegetarian sausage hotpot

Comments

  1. BethC says

    I’ve actually had it once in the US. An Irish man had a pub in the Kansas City area, and he had the most amazing curry sauce. He offered chips or chicken fingers with it. Either way, it was delicious.

  2. says

    my housemate is sitting next to me in a lecture and says this looks amazing Becca. I’ve made this before to pretty much the same recipe and loved it. I have dauphinoise potatoes planned for dinner. Would it be wrong to have chips and curry sauce as dessert? Also there is no way I would have been able to makeit look this good!
    miss messy recently posted…Slow Cooker Carrot Cake OatmealMy Profile

  3. says

    I adore curry sauce, always have since the first time I tried it…some people just don’t get it, but to me there’s nothing that goes better with chip shop chips (totally agree with you about those spindly little French fries…they have their place, but under curry sauce is not it!)

    I’m giving up chips for Lent which will be a HUGE struggle, but as soon as Easter is upon us I’ll be cooking up a big batch of this to pour over the obscene amount of chips I will doubtless be consuming :D

    Hannah’s Haven
    Hannah recently posted…Make It Snappy!My Profile

  4. Lyn says

    Mmmmm looks delicious! I used to live in the UK but moved back to my home country Canada and severely miss curry sauce and chips! Will definitely be trying this one, what kind of apples did you use?

  5. says

    mmmm I just made this it tastes so banging… did have curry powder just mixed spices powder and sum other kind of spicy powder… didn’t have veg stock but used boiling hot water and lots and lots and lots of salt tastes banging egg fried rice curry sauce mmmm putting the Chinese shops out of business !!

  6. Married to an Ulster says

    A big thank you for this authentic recipe! My Ulster wants a chicken fillet (battered and deep fried) burger with bacon and cheese and curry chip for his 40th. As a born and bred Aussie I needed some gourmet help! :-) what a classy dish…

  7. Lewin says

    Have to admit, as soon as i saw this recipe i had to try myself.. Making the sauce later- curry sauce and chips.. One of my favourite dishes!

  8. Petra says

    In my office in sunny Oxfordshire, I am the only one that loves curry sauce on chips! Go figure!!! Your recipe is awesome: and I love the way that your write. I had a smile on my face for ages. :-)

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