Cowbridge Kitchen

Good Food Recipes That You Love, On The Move

Chip Shop Curry Sauce
1 hr
Chip Shop 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

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


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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 50 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 550 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.

Using a whisk pour in the 550 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.

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