The BBC Good Food logo
Chip shop curry sauce in a jug

Chip shop curry sauce

A star rating of 4.4 out of 5.55 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

A homemade chip shop curry sauce will rival that of any takeaway – and it's not just for chips. You could use it to make katsu curry

  • Freezable
  • Vegetarian
Nutrition: Per serving (8)


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


  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, November 2018

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.55 ratings

Sponsored content