Homemade chip shop curry sauce is the perfect way to fake up a trip to your favourite chippy, it’s quick, easy and all sorts of delicious!
This sauce can be rustled up in around 30 minutes and it will sit in your fridge for about a week in an air-tight container.
Chippy Curry Sauce
If you are visiting my site from outside of the UK the idea of a chip shop curry sauce may seem strange.
However, no self-respecting chippy doesn’t offer some form of curry sauce as an option on its menu.
My version joins a host of fakeaway recipes that celebrate street food from around the world. I’ve got everything from German currywurst and Hungarian langos to the very British cornish pasty and burgers from all over the world.
Chippy curry sauce is a curious creation that has evolved little since its introduction in the 1970’s.
It is a mish-mash of Chinese and Indian influences that is relatively mild in terms of spice.
Most importantly it is really easy to make at home using pretty standard spices that many cooks will have at home.
It is also pretty quick, going from your cupboard to being ready to eat in under 30 minutes.
Frequently Asked Questions
What curry powder should I use?
I would avoid any curry powder that calls itself hot, madras or vindaloo, you want something relatively mild in terms of spice. Look for a mild or medium curry powder.
I don’t cook with curry powder often and as a result one of my key needs is a powder that comes in a very small packet, because curry powder loses its flavour very quickly when opened.
How long will this store for?
I’ve kept this in the fridge in an air-tight container for a week with no problems.
Do I really have to use raisins?
For some strange reason, raisins seem to be controversial in savoury dishes, but they serve to add a rich and smooth sweetness to this recipe.
If you omit them you will need to add some form of sweetness, you could use anything from honey to apples!
Do I have to add the MSG?
No, but it really does make the flavours in this sauce really pop, get yourself some it is a wonderful addition to your pantry!
Of course, the obvious thing to serve with this chip shop curry sauce is some homemade chippy style chips, salt and pepper chips or even *whisper mode on* air fryer chips. You could also add some chip shop-style battered fish.
But this sauce is glorious on sandwiches too! I’ve used it on everything from fish finger butties to sausage sandwiches.
I’ve even stirred this through my sauce for Welsh rarebit and it is fantastic!
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 17cm or 7″ saucepan.
- Chopping board.
- Kitchen knife.
- Stirring and serving spoons.
- Weighing scales and or measuring jug, cups and spoons.
For many folk a trip to the chippy just ain't right without pairing your chips with some British chip shop curry sauce, this homemade version is spectacularly good.
- 150g (1 Cup) Onion
- 3 Garlic Cloves
- 25g (2½ Tbsp) Raisins
- 175ml (¾ Cup) Vegetable Stock
- 1 Tbsp Cooking Oil
- 2 Tsp Cornflour
- 1½ Tsp Mild Curry Powder
- ½ Tsp Ground Turmeric
- ½ Tsp Ground Chinese 5 Spice
- ¼ Tsp Ground Ginger
- ⅛ Tsp Asafoetida
- ¼ Tsp Salt
- ⅛ Tsp MSG
- ½ Tbsp Malt Vinegar
- Cut the onion in half, peel it and cut it into a rough 2cm (¾") dice.
- Peel and roughly chop the garlic cloves.
- Heat the cooking oil in a 18cm or 7" saucepan and when it is hot, add the onions and cook over a medium heat for 10 minutes. If the onions begin to colour reduce the heat to low.
- When the onions have been cooking add the garlic and raisins and cook for two minutes.
- Pour in the vegetable stock, reduce the heat to low and simmer for 5 minutes.
- Mix together the cornflour, curry powder, powdered ginger, turmeric, Chinese 5 spice and asafoetida in a small-medium mixing bowl.
- Add a few tablespoons of water from the pan to the cornflour and spice mix and give it a stir to make a slurry.
- Transfer the rest of the onion mix to a blender and pulse to a fairly smooth texture and return it to the pan.
- Stir in the cornflour slurry, add the salt, MSG and malt vinegar and have a taste, then adjust the seasoning as necessary. Simer for a final 5 minutes then keep warm until your chips are ready, or cool and reheat as necessary.
Amount Per Serving: Calories: 344Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1090mgCarbohydrates: 51gFiber: 6gSugar: 31gProtein: 5g
Calorific details are provided by a third-party application and are to be used as indicative figures only.