Chip Shop Curry Sauce

fish and chips covered in curry sauce in scrunched up baking paper

Print Recipe

5 from 12 votes

Here I'll show you the most delicious way to make the classic British Chip Shop Curry Sauce!

Prep Time10

Cook Time15

Total Time25

Course: Sauce, Side Dish

Cuisine: British

Servings:

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Sharp Knife & Chopping Board
Vegetable Peeler
Jug (for stock)
Medium Sized Pot & Wooden Spoon
Hand Blender
Small Pot/Bowl (for cornflour slurry)

Ingredients

2 1/2 tbsp / 40g Butter
1 medium White Onion, finely diced
1 small Carrot, finely diced
3 cloves of Garlic, finely diced
1/2 small Sweet Red Apple, peeled & finely diced (see notes)
1 tbsp Mild Curry Powder (see notes)
1/4 tsp Chinese 5 Spice
480ml / 2 cups Chicken Stock
1/2 tsp Malt Vinegar
1/2 tsp Salt, or to taste
1/4 tsp White Pepper
1 tbsp Cornflour/Cornstarch

Instructions

Melt the butter in a medium-sized pot over medium heat. Add the onion and carrot and sweat it down until it softens/begins to colour. Add the apple and garlic and fry for another couple of minutes until the apple softens.
Stir in the curry powder and Chinese 5 spice and fry for 30 seconds or so, then pour in the chicken stock. Stir in the vinegar, salt and pepper and simmer for 5 minutes. Turn off the heat and use a hand blender to blitz until smooth.
In a small pot or bowl to one side, combine the cornflour with 1 tbsp cold water. Stir this into the sauce then turn the heat back to medium.
Simmer to your desired consistency (approx 5 minutes). Check for seasoning and adjust if needed, then serve up and enjoy. Bear in mind the sauce will thicken more as it cools.

Video

Notes

a) Apple - The whole unpeeled weight should be approx 130g/4.5oz. It must be red/sweet, so don't use something like a Granny Smith. I like using Gala apples.

b) Adjustments - This is a really easy recipe to adjust to your tastebuds. I think the above recipe is perfect, but here's some alterations if you need them:

Spicier - consider using 'medium' curry powder if you know you want it spicy. I personally don't recommend 'hot' curry powder, not because it's too spicy, but just because chip shop curry sauce isn't supposed to be too spicy.
Sweeter - add sugar a pinch at a time. Don't use more apple.
Sourer - add more vinegar a few drops at a time.
Thicker - continue simmering to reduce and thicken.
Thinner - thin out the sauce with a splash of stock or water.
More curry flavour - add in more curry powder 1/4 tsp at a time.

c) Usage - Perfect with Fish and Chips (Page 72 of my cookbook 'Comfy'). Also great with Salt and Chilli Chicken, albeit not a Chinese Curry Sauce.

d) Storage - Allow to completely cool and tightly store in the fridge for 3-5 days. Reheat until piping hot, thinning out with a dash of water if needed.

e) Calories - Whole recipe divided by 4.

Nutrition