Chips and Curry Sauce

Ingredients

• 1 largeonion, peeled and diced
• 1 largeapple, peeled and diced
• 5 ml (1 teaspoon)garlic, minced
• 5 ml (1 teaspoon)ginger, minced
• 30 ml (2 tablespoons)curry powder
• 5 ml (1 teaspoon)turmeric
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)ground coriander seeds
• 5 ml (1 teaspoon)ground cinnamon
• 45 ml (3 tablespoons)rapeseed oil (or vegetable oil)
• 30 ml (2 tablespoons)plain flour
• 480 ml (2 cups)chicken stock (or vegetable stock for a vegetarian sauce)
• 5 ml (1 teaspoon)Worcestershire sauce
• 10 ml (2 teaspoons)sugar
• 15 ml (1 tablespoon)tomato purée
• 0.6 ml (1/8 teaspoon), or to tastesalt
• 0.6 ml (1/8 teaspoon), or to tastepepper
• 40 g (1/4 cup), optionalgolden raisins

Instructions

1. 1

   Mix the spices

   In a small bowl, combine the curry powder, turmeric, cumin, ground coriander seeds and cinnamon.

2. 2

   Cook the onion

   Heat the oil in a large frying pan over a medium heat. Add the onion and sauté for 4 minutes, then add the diced apple and cook for a further 2 minutes.

3. 3

   Add aromatics

   Stir the minced ginger and garlic into the onion and apple.

4. 4

   Cook the spices

   Add the spice mixture and stir constantly as it cooks for 2 minutes.

5. 5

   Stir in flour

   Add the flour and cook for 2 minutes, stirring constantly and scraping the bottom of the pan to stop it catching.

6. 6

   Add the stock

   Pour in the chicken stock gradually, stirring continuously to keep the sauce smooth and prevent lumps.

7. 7

   Season the sauce

   Stir in the Worcestershire sauce, sugar and tomato purée. Season with salt and pepper.

8. 8

   Simmer gently

   Bring the sauce to boiling point while stirring constantly, then turn the heat down low and simmer for 15 minutes.

9. 9

   Blend until smooth

   Turn off the heat and let the sauce cool slightly. Once cool enough, transfer it to a blender or food processor and blitz until smooth.

10. 10

    Add the raisins

    Return the sauce to the pan over a medium heat. Stir in the golden raisins if using.

11. 11

    Serve the sauce

    Serve hot alongside chips or French fries.

What is chips and curry sauce?

Chips and curry sauce is a familiar British takeaway-style pairing: thick-cut chips served with a warm, spiced sauce for dipping or pouring over. The sauce draws on British chip-shop curry flavours, with a mild curry blend balanced by sweet fruit and savoury stock.

Apple and onion soften into the sauce, while flour helps give it body. Blending at the end brings those ingredients together into a smooth coating for the chips.

Nutrition and macros by portion

The nutrition label shows one serving as written: 251 calories, 5g protein, 32g carbs, 13g fat.

The stock and vegetables make up the sauce, while the oil contributes most of its fat and the flour, apple and sugar supply carbohydrates. The listed nutrition is for a serving of the recipe; serve it with a sensible portion of chips and add peas or another vegetable to balance the plate.

Building the flavour

Spice blend: mixing the curry powder, turmeric, cumin, coriander and cinnamon before they go into the pan helps distribute them evenly. Brief cooking with the onion and apple brings out their aroma.

Sweet notes: apple and sugar round out the savoury spices, while optional golden raisins add little bursts of sweetness. Leave the raisins out for a more even, smooth sauce.

Getting a smooth sauce

Flour stage: stir the flour into the vegetables and spices for the full 2 minutes, scraping the pan as you go. This helps it cook through before the stock is added.

Stock addition: pour it in gradually while stirring, rather than adding it all at once. Keep stirring as the sauce comes to boiling point so it thickens without forming lumps.

Texture and doneness cues

Simmer: keep the sauce at a gentle simmer for 15 minutes after bringing it to boiling point. It should thicken and the onion and apple should become tender.

Blending: let the sauce cool slightly before transferring it to the blender or food processor, then blitz until smooth. If adding raisins, fold them in after blending so they remain whole.

Choosing the stock

Chicken stock: this gives the sauce a savoury base that works well with the warming spices. Use a stock you enjoy the flavour of, since it remains part of the finished sauce.

Vegetable stock: choose this option to make the sauce vegetarian. The rest of the method stays the same.

Serving with chips

Serve the sauce hot beside freshly cooked chips for dipping, or spoon it over them just before eating. Keeping the chips separate until serving helps them stay crisp.

For a more complete plate, serve alongside peas or a simple green salad. Adjust the amount of sauce to suit whether you prefer a light dip or a generous coating.

Recipe notes & tips

• Dice the onion and apple fairly evenly so they soften at a similar pace.
• Keep the heat at medium when cooking the onion and apple to avoid browning them too quickly.
• Stir continuously while cooking the spices and flour, and scrape the pan regularly.
• Add the stock in a steady stream while stirring to help prevent lumps.
• Let the sauce cool slightly before blending it.
• Serve the sauce straight away with crisp chips for the best contrast in texture.

Variations

• Vegetarian sauce: use vegetable stock instead of chicken stock.
• Extra fruity: include the golden raisins for sweet, chewy bursts.
• Smoother finish: leave out the raisins and blend the sauce until completely smooth.
• Milder flavour: use a mild curry powder for a gentler spice profile.
• More peppery: add a little extra pepper to taste when seasoning.

Common mistakes to avoid

• Adding the stock all at once: pour it in gradually while stirring to help keep the sauce lump-free.
• Leaving the flour unstirred: keep scraping the bottom of the pan during its 2-minute cooking time so it does not catch.
• Rushing the simmer: cook the sauce over low heat for the full 15 minutes so it thickens and the fruit softens.
• Blending while piping hot: allow the sauce to cool slightly before transferring it to the blender or food processor.
• Over-blending with raisins: add them after the sauce is smooth if you want them to stay whole.

How to store

Cool the sauce, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently in a pan, stirring until hot throughout; loosen with a splash of stock if needed.

Frequently asked questions