How to Make Curry Sauce with Chips – A British Takeaway Favourite

--- published by foodie Parmod.

Craving that classic chippy-style curry sauce? Whether you’ve just had a long day or want a taste of your favourite takeaway, curry sauce with chips is a beloved British comfort dish that never disappoints. Mildly spiced, rich, and perfect for pouring over chunky chips, this curry sauce is surprisingly easy to make at home. In this post, we’ll show you how to whip up a delicious British-style curry sauce from scratch, plus how to serve it with proper chip shop chips.

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What Is British Curry Sauce?

British curry sauce is a mild, slightly sweet, and savoury sauce served commonly in chip shops across the UK. Unlike Indian curries, this sauce is less spicy, more gravy-like, and designed to pair beautifully with thick-cut chips. Think of it as a fusion between Chinese takeaway curry and chip shop gravy – warming, rich, and oh-so-satisfying.

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Ingredients for the Curry Sauce

You don’t need anything fancy – just a few cupboard staples:

1 tbsp vegetable oil

1 small onion, finely chopped

1 garlic clove, minced

1 tsp mild curry powder

½ tsp turmeric

1 tbsp plain flour

300ml vegetable stock or chicken stock

1 tsp tomato purée

1 tsp sugar

Salt and pepper, to taste

Optional: splash of vinegar or soy sauce for extra depth

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Ingredients for Homemade Chips

4 large Maris Piper or King Edward potatoes

Vegetable oil for frying

Salt, to season

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How to Make the Curry Sauce

Step 1: Sauté the Base

Heat the oil in a small saucepan over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent. Add the garlic and cook for another minute.

Step 2: Add Spices and Flour

Stir in the curry powder, turmeric, and flour. Cook for 1–2 minutes to form a paste and release the flavour of the spices.

Step 3: Make the Sauce

Gradually pour in the stock, whisking continuously to avoid lumps. Add the tomato purée and sugar. Simmer the sauce gently for 10–15 minutes until thickened. Season with salt, pepper, and an optional splash of vinegar or soy sauce if desired. Blend with a hand blender for a smoother finish (optional).

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How to Make Proper Chips

Step 1: Prep the Potatoes

Peel and cut the potatoes into thick chips. Rinse under cold water to remove excess starch, then pat dry with a clean tea towel.

Step 2: Double Fry for Perfection

First fry: Heat oil to 140°C. Fry the chips in batches for about 5–6 minutes until soft but not coloured. Remove and drain on kitchen paper.

Second fry: Increase the oil temperature to 180°C. Fry the chips again until golden and crispy (about 3–4 minutes). Drain and season with salt.

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Serving Suggestions

Pour the warm curry sauce generously over a mound of crispy chips and dig in. You can also:

Add cheese for a “curry cheese chips” twist

Serve with battered sausage or fried chicken

Enjoy with rice for a Chinese-style takeaway vibe

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Tips for the Best Curry Sauce and Chips

Use mild curry powder unless you prefer more heat

Add apple purée or chutney for a hint of sweetness

Double frying gives you the crispiest chips – don’t skip it

Make it vegetarian or vegan by using vegetable stock and skipping dairy

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Can You Store and Reheat Curry Sauce?

Yes! Curry sauce keeps well in the fridge for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of water if it thickens too much. You can also freeze it in portions for future chippy nights at home.

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Final Thoughts

Making curry sauce with chips at home is a brilliant way to enjoy a British takeaway classic without leaving your kitchen. It’s simple, inexpensive, and hits the spot every time. Whether you’re cooking for family or indulging solo, this dish brings the best of the chippy right to your plate.

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