Cowbridge Kitchen

The Story Behind Our Chip Shop Curry Sauce

How To Make The Best Chip Shop Curry Sauce

Chicken Curry Sauce
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I just can't think of anything more British than Fish 'n' Chips .... Or Sausage in batter .... Or maybe Minced Beef & Onion Pie. As you might have guessed this is all about the Great British Chip Shop. More specifically the authentic  chip shop curry sauce.

Chip shop curry sauce

Now, when it comes to a classic chip shop curry sauce you can have a few options, it can be HOT ! or it can be mild either way it could be fruity or sweet or even a mixture of both. I think the classic taste comes from the contrast between the spicy curry and the sweet fruity taste. So in this recipe we are going to explore a few possibilities and come up with the perfect mix for the perfect Chip Shop Curry Sauce.

I have been playing around with this recipe for some time and I have come up with a few variations , all of which work very well, each gives its own unique taste.

The First Variation: 

This is based around the more fruity curry sauce , so I added diced apple to the sauce. Fine dice the apple and add it to the onions and garlic. 

Cook the diced onion, Garlic and apples in a pan of butter and oil until they are soft, before adding the brown sugar.

This sauce turned out nice and fruity with a little bit of a kick.

The Second Variation : 

This was pretty much like the first variation only we added sultanas as well as apples in order to get an even fruitier sauce.

So What Did We Settle On ? 

The final recipe was less fruity and more of a medium hot sweet curry sauce and it tasted pretty authentic and true to the classic Chip Shop Curry Sauce.

curry sauce recipe

  • 50 g Butter
  • 40 g plain flour
  • 2 onions
  • 1 apple (Optional)
  • 1 tsp Garlic
  • 4 tsp Hot curry powder
  • 30 g soft brown sugar
  • 3 chicken stock cubes
  • 1 vegetable stock cube
  • 550 ml chick & veg stock
  • 15 ml tomato paste
Chip shop curry recipe

Once I had diced up my onions and fruit (if using) i mixed it together in a bowl with the garlic and a splash of oil. Heat up 40 g of butter in a pan and slowly fry off the onions and garlic until soft. This will probably take around 10 minutes. 

While this is cooking it is a good time to make up the stock, so crumble up the 3 chicken stock cubes and 1 vegetable cube into a jug and make up 600 ml of stock with boiling water.

If your onions are soft enough for you then you can get 30 g of soft brown sugar mixed into the pan then let that caramelise for a few minutes. 

I used 4 tsp of HOT curry powder for this recipe and it was about right for me, had a little kick but nothing that was going to send you to the kitchen for a cold drink. So if you want to experiment with this then feel free, but I would stick to 4 tsp. 

With the curry powder mixed in add the flour and mix to a thick paste. 

The sauce will start to smell delicious now as that curry powder and brown sugar combine and cook.

The Finishing Touch : 

Using a whisk pour in the 600 ml of chicken & vegetable stock, whisking all of the time. The sauce will start to thicken as it heats up. Add the 15 ml of tomato paste , just enough to change the colour from light brown to a red dark brown colour.

The sauce is pretty much ready to use now , all I would say is that if you let this simmer down for 5 minutes it will taste a lot better as the flavour will have a chance to get through the sauce as it heats up.

This curry sauce is just great over the top of your minced beef pie and chips or great for dipping your sausage in batter.

You can find lots of Chip Shop recipes on the Website or if you fancy making this into a tasty Chicken Curry : 


Then you can find the recipe here : 


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