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Chips with Curry Sauce Recipe

British · Main course · 55 min total

Crispy, golden chips served with a warm, mildly spiced curry sauce—a classic British takeaway favorite that's easy to make at home.

Ingredients

• 4 large potatoes (about 900g), peeled and cut into thick chips
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tbsp plain flour
• 300ml chicken or vegetable stock
• 2 tbsp tomato puree
• 1 tsp sugar
• salt and pepper to taste
• oil for deep frying

Instructions

1. Parboil the chips: Place chips in a pot of cold salted water, bring to a boil, and simmer for 3 minutes. Drain and pat dry.
2. Preheat oven to 200°C (400°F). Spread chips on a baking tray, drizzle with 2 tbsp oil, and toss to coat. Bake for 30-35 minutes, turning halfway, until golden and crispy.
3. Meanwhile, make the curry sauce: In a saucepan, heat a little oil over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
4. Stir in curry powder and flour, cook for 1 minute. Gradually whisk in stock, then add tomato puree and sugar. Simmer for 10 minutes, stirring occasionally, until thickened. Season with salt and pepper.
5. Deep fry the chips (optional): For extra crispiness, deep fry the parboiled chips in oil at 180°C (350°F) for 3-4 minutes until golden. Drain on paper towels.
6. Serve chips with warm curry sauce on the side or drizzled over.

Tips

• For a vegetarian version, use vegetable stock.
• The curry sauce can be made ahead and reheated.
• Adjust the curry powder amount to your spice preference.

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