I feel obliged to start this off by stating that this does not make a gourmet meal. Nor does it make an attractive meal. Nor is it particularly healthy if you eat it with deep fried chips like I do… (although it is if you omit the chips and just have curry and rice!).
What it does do though, is provide a perfect meal to make when you need something fast for starving adults and children on a Friday night after work. The whole thing from start to finish takes 30 minutes, but if you make the curry in advance, it’s ready in as much time as it takes to boil some rice and bake some fries in the oven.
This is also ideal for what it was originally intended; the answer to a craving at the end of a hard night out in the bars. In England I’ve lost count of the number of times I stopped by the chippy on the way home at 1am on a Saturday morning and ordered the cheap, delicious, filling and wholly satisfying curry, chips and rice. It’s a guaranteed pre-hangover cure (*absolutely NOT guaranteed – I don’t know what you’ve been drinking…).
Click here to jump straight to the British Chip Shop Curry Sauce or keep reading on for more details, some tips on the method and serving suggestions.
This curry sauce is sweet, tangy and not spicy at all. It’s perfect for kids – they all love it – and it’s perfectly satisfying for adults. It’s also super easy to make and will store in the fridge for a week.
YOU MAY ALSO LIKE: Another great British chippy meal – the classic English Fish and Chips made with flaky cod and delicious beer batter, twice fried chips and a homemade tartar sauce.
How to Make the best English Chip Shop Style Curry Sauce
This recipe, though, is designed to be as close as I can get to the genuine chip shop curry you’d find in chippies all over Britain and is totally family friendly. Even the super picky Kid loved it and had seconds.
A few of our best tips for getting this curry sauce right first and every time:
Choose the right apples
One of Australia’s greatest exports, the Granny Smith, is a perfect apple to use in this type of recipe. It’s very tart and not too sweet – this curry sauce ends up being fairly sweet as it is – and a sweeter apple runs the risk of overpowering the spices in this.
Don’t be afraid to experiment with the heat
This recipe is made to try to exactly replicate the English chippy style so I used a mild curry powder but I knew of several chip shops that offered a hotter alternative that would range from substituting a medium curry powder right up to using madras powder and loading up the sauce with chopped chilis and even ghost peppers. It’s fun to experiment!
Try serving this curry sauce over different things
The most popular way to order this would be curry and rice – plain boiled white rice with the sauce poured right over it. Second would be curry, chips and rice – my favorite. But I know there are many weird sounding combinations that amazingly do work – like fish, chips, peas and curry(!), meat and potato pot pie and curry(!), chicken, curry and rice and I’m sure many other things. Let me know what the weirdest thing you try it on is!
There’s nothing quite like the aroma of curry powder. I used mild here to keep it kid-friendly but I also love it with a hot madras curry powder too (And if you’re going hot then why not throw in a couple of red chilies or even a chopped up habenero).
The cooking method couldn’t be much simpler. Heat the oil in a skillet, saute the onion, apple and garlic until soft – around 10 minutes, then add the curry powder for 2 minutes. Stir in the flour and cook for 2 more minutes. Add the stock – vegetable is fine if you want to keep this vegetarian but I really like the enhanced flavor you get from a good chicken stock. Bring to a boil and then simmer for a few minutes. Use an immersion blender to get the sauce to the consistency you like – I prefer it a little chunky but it’s important to blend at least a little to ensure the sweetness of the apple gets through the whole curry – and it’s ready to serve. Told you it was easy…
And that’s all there is to it. Serve it with a simple boiled rice or, with a little more effort, egg fried rice is well worth it. I love this with fries but you really need to use homemade chips or some thick steak fries – thin fries won’t work. In England people will eat this on pretty much anything deep fried so feel free to experiment…
If you enjoyed this recipe then have a quick look at these, I think you might like them too:
- Proper English Fish and Chips Recipe — Another British chippy recipe! This has homemade twice fried chips and a wonderful beer battered cod.
- Chicken Tikka Masala Recipe — Authentic British Indian Restaurant style Chicken Tikka Masala – a guaranteed winner…
- Sharlene’s Homemade Spaghetti Sauce — An old family recipe but new and improved. The perfect quick and easy comfort food!