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curry sauce in a ladle with chips

Curry Sauce Recipe

Cowbridge Kitchen

When it comes to a authentic chip shop curry sauce you can have a few options, it can be HOT Curry Sauce ! or it can be Mild Curry Sauce, either way it could be fruity or sweet or even a mixture of both.

This Curry Sauce is perfect for either drenching over your chips or as a dipping sauce , you can even pour this over some Special Fried Rice for a makeshift curry.

I think the classic taste comes from the contrast between the spicy curry and the sweet fruity apples.

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You can make this in about 1hr
15 mins Prep.
45 minutes Cooking time.
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This is per 100 ml serving
Calories: 93
Protein: 1.4g
Fat: 8.1g
Carbohydrates: 5g
Fiber: 1.4g
Sugar: 3.4g
Nutritional information Nutrition
This recipe is to serve 2 - 4 people
depending on serving size.
Table for Two Servings
Easy : This curry sauce is simple to make, a novice could do it. Chefs hat Difficulty
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This is a chip shop style curry sauce, so it is not to hot.

Other Sauces ,

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Cost to make:
£1.82 / $2.30(Est.)

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▼ Other recipes in this category
  • Chicken Curry
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    How to make a Curry Sauce

    urry sauce and chips

    Chippy Curry Sauce is the best curry sauce to dunk your chips in, so this recipe recreates an authentic sweet, fruity curry sauce just like the local chip shop.

    The great thing about making this recipe is its flexability in that you can either make it with apples and sultanas if you like or leave them out. You can make it a HOT curry sauce or a MILD curry sauce.

    This Curry Sauce Recipe makes a medium sweet fruity sauce that if fine for most people.

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    serving tray Cuisine:British
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    60 g Butter
    50 g plain flour
    1 Brown onion
    1 apple (Optional)
    1 tsp Garlic
    4 tsp Hot curry powder
    30 g soft brown sugar
    3 chicken stock cubes
    1 vegetable stock cube
    500 - 550 ml chick & veg stock
    45 ml tomato paste

    Cooking Instructions

    1. Once I had diced up my onions and fruit (if using) i mixed it together in a bowl with the garlic and a splash of oil.
    2. Heat up 60 g of butter in a pan and slowly fry off the onions and garlic until soft. This will probably take around 10 minutes .
    3. While this is cooking it is a good time to make up the stock, so crumble up the 3 chicken stock cubes and 1 vegetable cube into a jug and make up 500 - 550 ml of stock with boiling water.
    4. If your onions are soft enough for you then you can get 30 g of soft brown sugar mixed into the pan then let that caramelise for a few minutes.
    5. I used 4 tsp of HOT curry powder for this recipe and it was about right for me, had a little kick but nothing that was going to send you to the kitchen for a cold drink. So if you want to experiment with this then feel free, but I would stick to 4 tsp.
    6. Add the curry powder and the flour then mix to a thick paste. The sauce will start to smell delicious now as that curry powder and brown sugar combine and cook.
    7. Using a whisk pour in the chicken & vegetable stock, whisking all of the time. The sauce will start to thicken as it heats up. If the sauce is too thick then you can add another 50 - 100ml of hot water.
    8. Add the 45 ml of tomato paste , just enough to change the colour from light brown to a red dark brown colour.
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    Chefs Tips

    If you let this simmer down for 10 minutes it will taste a lot better as the flavour will have a chance to get through the sauce as it reduces.

    Curry Powder
    1 extra tsp (Hot)