Fallow Restaurant London

Chip Shop Curry Sauce

Who doesn’t love a good chip shop curry sauce to drench their chips and sausage in?

Overhead shot of chip shop curry sauce in a steel flat tray with two sliced sauces sitting the in the middle.

Chip Shop Curry Sauce

  • Author: Fallow
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes


Units Scale
  • 200ml vegetable oil
  • 35g whole coriander
  • 5g whole fenugreek
  • 15g garam masala
  • 15g curry powder mild
  • 100g Tomato puree
  • 80g peeled garlic
  • 125g whole ginger
  • 250g caramelised onion
  • 100g fresh coriander (can be just stalks)
  • 50ml lemon juice
  • 500ml reduced chicken stock
  • 100ml whipping cream
  • 150ml tomato ketchup
  • Salt to taste


  1. Heat 100ml of the oil in a heavy pan
  2. Put the rest of the oil in a blender, add the garlic, ginger, caramelised onions and coriander stalks and blitz to a rough paste
  3. Next toast the whole spices until golden and fragrant, then add the ground spices and tomato paste, stirring all the time
  4. Add the paste from the blender
  5. Pour in the stock and simmer very gently for about 15 minutes making sure it doesn’t reduce too much
  6. Add the cream and bring back to the boil. Add the ketchup and salt to taste.
  7. Pass the sauce through a fine chinois to give a smooth finish
  8. Serve with chips and/or sausages!

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