How to Make a Healthy Chip Shop Curry Sauce at Home

If you’re a fan of a chippy tea, you’re likely no stranger to chip shop curry sauce. Whether you’re a foodie who loves trying new recipes or a home cook looking to make a healthier sauce at home, I’ve got you covered with this homemade chip shop curry sauce recipe.

The Ingredients You’ll Need

• 1 medium onion, finely chopped
• 1 large clove of garlic, crushed
• 1 cm piece of fresh ginger, finely grated
• 1 tbsp curry powder
• 400g tinned chopped tomatoes
• 60ml vegetable stock
• 50g fat-free Greek yoghurt
• 2 tbsp fresh coriander, chopped
• 2 tbsp fresh mint, chopped
• Fry Light or other low calorie cooking spray

Suitable Substitutions

• For a vegan version: Swap out the Greek yoghurt for a plant-based alternative, like coconut yoghurt.
• Low-sodium option: Opt for a low-sodium vegetable stock.
• More heat: Add finely chopped fresh chilli or extra curry powder.

Step-by-Step Guide to Making Curry Sauce

Step 1: Prep and Fry the Onions

Spray a non-stick pan with Fry Light and gently fry the onions until translucent and soft. Patience is key here—most recipes suggest a minute or two, but to avoid burning, give it a good 10 minutes. Trust me, it makes all the difference.

Step 2: Add Garlic and Ginger

Once your onions are ready, toss in the garlic and ginger. Fry for an additional 1-2 minutes, allowing the aromatic smells to fill your kitchen. I love the smell of cooking, don’t you?

Step 3: Incorporate the Curry Powder

Now it’s time for the curry powder. Add it to the pan and fry for another minute. This step really brings out the spices’ full potential, so don’t rush it or be tempted to add the tomatoes straight away, it will change the flavour drastically and it is much better using this method.

Step 4: Add Tomatoes and Simmer

Pour in the tinned tomatoes and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This reduces the sauce and blends the flavours beautifully.

Step 5: Blend to Perfection

Blend the sauce either in a food processor or with a stick blender until smooth. If you’re looking to prepare in advance, you can cool and freeze the sauce at this stage. I always find with a recipe like this batch cooking makes it so much easier another day when you are hungry and want a quick tea.

Step 6: Final Touches

Stir in the fresh herbs and Greek yoghurt, reheating gently. Be careful not to let it boil as you want to maintain that creamy consistency.

Tips for a Perfect Curry Sauce

• Balance Flavours: Taste as you go. Depending on your preference, you might want to add a pinch of salt or a dash of lemon juice to balance the sweetness of the tomatoes.
• Adjust Consistency: If the sauce is too thick, add a bit more vegetable stock. If too thin, let it simmer a little longer without a lid.
• Storage: This sauce keeps well in the fridge for up to 3 days. For longer storage, freeze in airtight containers.

Serving Suggestions

While the classic fish and chips duo is a must-try, your homemade curry sauce can be a versatile addition to many dishes:

• Over Roasted Veggies: Drizzle over roasted cauliflower, sweet potatoes, or carrots.
• In a Curry: Use as a base for a vegetable or chicken curry.
• As a Dip: Perfect for samosas, pakoras, or even as a tangy dip for crisps.
• On chips: Of course one of the best ways to enjoy your curry sauce is on some fresh homemade chips!
• Stir-fry Magic: Add to your stir-fry veggies or noodles for an extra flavour punch.
• On top of Singapore Chow Mein: If you like Singapore Chow Mein and fancy a little curry sauce on top this might be the recipe for you!

Conclusion

Making chip shop curry sauce at home is not only simple but incredibly rewarding. Let me know how you find it and if you enjoy it as much as chip shop curry sauce!

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