Chip Shop Curry Sauce
Transform your at-home meals with this rich and flavorful Chip Shop Curry Sauce, a must-have for recreating the classic British takeaway experience. Silky, aromatic, and perfectly spiced, this sauce features a harmonious blend of curry powder, turmeric, and tomato paste, balanced with a touch of apple cider vinegar, brown sugar, and soy sauce for a sweet-savory depth. Sautéed onions and garlic form the base, while a cornstarch slurry ensures a velvety finish. Ready in just 30 minutes, this versatile recipe is perfect for drizzling over crispy chips, pairing with fried favorites, or even spicing up your roasted veggies. Whether you’re seeking comfort food nostalgia or a new family favorite, this homemade chip shop curry sauce delivers bold flavors in every bite.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 300 milliliters chicken or vegetable stock
- 1 teaspoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
In a medium-sized saucepan, melt the butter over medium heat.
Add the finely chopped onion to the butter and sauté for 5–7 minutes until softened and slightly golden.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the curry powder and turmeric powder over the onion and garlic mixture. Stir well to coat the onions evenly and cook for 1 minute to release the spices' aroma.
Add the tomato paste and stir thoroughly to combine.
Sprinkle the flour into the mixture, stirring to create a roux. Cook the flour for 1 minute to eliminate any raw flavor.
Slowly add the chicken or vegetable stock while whisking constantly to avoid lumps. Continue whisking until the sauce thickens slightly.
Stir in the apple cider vinegar, brown sugar, and soy sauce, ensuring everything is well combined.
Mix the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the saucepan and stir to thicken the sauce further.
Season the sauce with salt and ground black pepper to taste.
Lower the heat and let the sauce simmer gently for 10 minutes to meld the flavors together, stirring occasionally.
Once the sauce has thickened to your desired consistency, remove it from the heat. Blend it with an immersion blender for a smoother texture, if preferred.
Serve the hot curry sauce over chips or as a side to your favorite fried dishes.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 14.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
