Chip shop curry sauce in a jug

Chip shop curry sauce

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(30 ratings)

Prep: 20 mins Cook: 1 hr


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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (8)

  • kcal124
  • fat6g
  • saturates3g
  • carbs13g
  • sugars8g
  • fibre3g
  • protein3g
  • salt0.3g


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, sliced
  • thumb-sized piece ginger, peeled and sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp mild curry powder
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 50g raisins
  • 3 tbsp malt vinegar
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 500ml chicken stock or vegetable stock for vegetarians
  • 2 tbsp cornflour
  • lemon juice, to taste


  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.

  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.

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Comments, questions and tips

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Jon Noble's picture
Jon Noble
30th May, 2020
This Curry Sauce looks awful , I am a Chef and I make a better more authentic chip Shop Curry sauce than this you can try my recipe from Cowbridge Kitchen if you want an authentic British Chip Shop Curry Sauce.
Chan Alectrum's picture
Chan Alectrum
8th Mar, 2020
Absolutely brilliant alternative to Chip Shop curry sauce and much cheaper to make in bulk and freeze in portions. I begrudge paying a quid extra at my local chippy to get a measly couple of desert spoonfuls of curry sauce poured over my chips lol BTW, the raisins are a regional thing, up here in the North most chippy's use either them or sultanas to slightly sweeten up the sauce. Best not to over blend, it's nicer with a bit of texture to it.
9th Apr, 2019
Not sure why you’d put raisins in this.
14th Jan, 2019
Lovely, although I did add a little double cream as my version has medium curry powder and it was a tad spicy.
14th Dec, 2018
Wow, we loved this sauce. I used only a small knob of butter, cutting down on the fat, and thickened it with coconut flour. Served it as a Katsu Chicken curry with rice. Delicious
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5th Dec, 2018
Just made this and it was so nice I cooked myself some chips and had it for tea straight away. Despite cooking quite slowly it thickened well and I probably should have left it at that but I added the thickener as per recipe. Managed to thin it down with addition of more water. Also just keep an eye on the star anise as mine collapsed into the sauce and couldn’t find it to fish out. Will definitely cook again.
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