Chip Shop Curry Sauce
chips with curry sauce in serving box

Chip Shop Curry Sauce

Total time: 1 hour 20 minutes
Servings: 6
chips with curry sauce
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Celebrating Heritage British Food & Cooking

You can’t beat a good homemade curry sauce on your carefully crafted fish and chips.

chips with curry sauce

Chip Shop Curry Sauce

Curry sauce British chip shop style
4.11 from 55 votes
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Course: Side Dish
Cuisine: 🇬🇧 British
Keyword: British, sauce
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 158kcal
Author: BBC Good Food


  • 50 g butter
  • 2 large onions sliced
  • 4 garlic cloves sliced
  • thumb-sized piece ginger peeled and sliced
  • 3 tbsp mild curry powder
  • 1 tsp turmeric
  • 50 g raisins
  • 3 tbsp malt vinegar
  • 1 star anise
  • 500 ml chicken stock or vegetable stock for vegetarians
  • 2 tbsp cornflour
  • lemon juice to taste


  • Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom.
  • Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.


Calories: 158kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Fiber: 2g | Sugar: 3g

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