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British Chip Shop Curry Sauce Recipe

British · Condiment · 30 min total

A classic British chip shop curry sauce, mildly spiced, slightly sweet, and perfectly thick for drenching chips or fried fish.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon curry powder (mild)
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon plain flour
• 1 cup chicken or vegetable stock
• 1 cup water
• 1 tablespoon tomato puree
• 1 tablespoon mango chutney
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• Salt to taste

Instructions

1. Heat oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in curry powder, turmeric, and garam masala; cook for 1 minute until fragrant.
3. Sprinkle flour over the mixture and stir constantly for 1 minute to make a roux.
4. Gradually whisk in stock and water until smooth. Add tomato puree, mango chutney, sugar, and lemon juice; stir well.
5. Bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until sauce thickens to a coating consistency.
6. Season with salt to taste. For a smoother sauce, blend with an immersion blender or in a blender until smooth (optional). Serve warm.

Tips

• For a spicier sauce, use hot curry powder or add a pinch of cayenne.
• Leftover sauce can be refrigerated for up to 5 days or frozen for 3 months.
• If sauce is too thick, thin with a little water or stock when reheating.

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