Chip Shop Curry Sauce
This authentic British chip-shop curry sauce features a rich blend of aromatic spices, butter, and chicken stock, thickened to a glossy, signature gloopiness. Packed with classic Northern takeaway appeal, this savoury, comforting sauce delivers an irresistible tangy warmth that makes it the ultimate accompaniment for freshly cooked chips and pub-style favourites.
Cuisines
Cooking Instructions
Preparation: 10 minutes
Cooking: 15 minutes
Cooking: 15 minutes
Servings: 4 to 6
Notes:
Be mindful of the salt content in your chicken stock powder when seasoning the curry sauce, as store-bought stocks can be quite salty.
Gently toasting the dry spices in a pan over low heat before adding the stock helps release their essential oils and deepens the overall aroma.
A cornflour slurry made with cold water is essential for achieving that smooth, glossy, and authentic chip-shop gloopiness without forming lumps.
The curry sauce can be stored in an airtight container in the fridge, where it will solidify; simply reheat it in a pan with a splash of water and whisk until smooth.
Like many traditional curries, this sauce actually tastes even better the next day after all the flavours have had time to meld together fully.
Gently toasting the dry spices in a pan over low heat before adding the stock helps release their essential oils and deepens the overall aroma.
A cornflour slurry made with cold water is essential for achieving that smooth, glossy, and authentic chip-shop gloopiness without forming lumps.
The curry sauce can be stored in an airtight container in the fridge, where it will solidify; simply reheat it in a pan with a splash of water and whisk until smooth.
Like many traditional curries, this sauce actually tastes even better the next day after all the flavours have had time to meld together fully.
Toast Spices
Place curry powder, turmeric, Chinese five-spice, salt, pepper, chilli powder, cumin, and sugar into a saucepan over gentle heat, stirring briefly to release the aromatic oils.
Build Base
Pour in the chicken stock, add the butter, lemon juice, vinegar, and crushed garlic cloves, then bring the mixture to a gentle simmer.
Make Slurry
Whisk the cornflour together with cold water in a separate bowl until completely smooth.
Thicken Sauce
Pour the cornflour slurry into the simmering saucepan while whisking continuously until the sauce thickens to a glossy, smooth consistency.
Serve
Remove from the heat and serve warm over freshly cooked chips or your favourite takeaway classics.
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Ingredients
Curry Sauce Base
| Curry Powder | 1 tsp |
| Turmeric | 1 tsp |
| Chinese Five-spice | 1 tsp |
| Salt | ¼ tsp |
| Black Pepper | 1 pinch |
| Chilli Powder | ½ tsp |
| Cumin | ¼ tsp |
| Sugar | 1 tsp |
| Chicken Stock | 500 ml |
| Butter | 50 g |
| Lemon Juice | 1 tsp |
| Vinegar | 1 tsp |
| Garlic | 2 cloves |
Thickening Slurry
| Cornflour | 40 g |
| Cold Water | 120 ml |
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