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Homemade Chip Shop Curry Sauce is the British staple you just HAVE to try making yourself. This classic recipe is just like the takeaway classic – plus it’s gluten free and only takes 15 minutes to make. The perfect accompaniment to gluten free fish and chips!
Hands Up Who Loves Chip Shop Curry Sauce?
- Stealth Gluten Free! It may not always be easy to find gluten free fish and chips, but it’s super easy to make gluten free chip shop curry sauce! You’ll honestly be so impressed with how easy this is, you’ll wonder why you never made it before. I certainly did.
- So Quick and Easy: This is the real deal! It takes less than 15 minutes to make and is naturally gluten free, dairy free and vegan, so everyone can enjoy it.
- Top Tip: Make a big batch of this chip shop curry sauce to save time later – it’ll keep for around a week in the fridge or can be frozen in portions for you to heat and eat whenever you need it!
- Serving Suggestions: Pair this gluten free curry sauce recipe with my oven chips, air fryer chips, gluten free fish goujons, spicy breaded chicken – and the gluten free fish and chips recipe which you can find in my book!
Ingredients and Substitutions
There’s a printable recipe card below for this easy gluten free curry sauce with the full quantities. But here are the main ingredients and ideas for any swaps.
- Oil: Use a neutral oil such as vegetable oil or avocado oil.
- Onion
- Garlic and Ginger: I use pre-chopped frozen garlic and ginger, but fresh works great – as do the garlic and ginger pastes you can buy.
- Mild Curry Powder: Always double check it’s gluten free with no ‘may contain’ warnings.
- Chinese 5 Spice
- Tamari: Otherwise called gluten free soy sauce. You can use normal soy sauce if you don’t need this recipe to be gluten free.
- Apple Sauce: Or use pureed apple from the baby aisle! Trust me, this adds just enough sweetness and really is worth adding.
- Gluten Free Chicken Stock: I use the Knorr stock pots which are gluten free. You can use vegetable stock if you prefer.
- Cornflour: Or cornstarch in the US. This is naturally gluten free.
How to Make Chip Shop Curry Sauce
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this chip shop curry sauce recipe is to make.
Heat the oil to a small saucepan on a low/medium heat, then add the onion. Fry for 2-3 minutes. Add the garlic and ginger and fry for another minute.
Add the curry powder and Chinese 5 Spice and mix well, frying for another 30 seconds.
Pour in the tamari, apple sauce and gluten free chicken stock and mix together well. Bring to the boil and then simmer for 5 minutes.
Mix the cornflour with around 1-2 tbsp cold water in a small bowl to create a ‘slurry’ – once it’s lump-free, add to the saucepan and mix well.
Cook for a further 1-2 minutes until the sauce thickens – give it a good stir during this time to ensure the cornflour doesn’t go lumpy.
Remove from the heat, blend using a stick blender (be careful, it can get messy!) and then serve.
Storing and Freezing Instructions
TO STORE: This chip shop sauce will keep in a container in the fridge for around a week. Just reheat in a pan or microwave before serving.
TO FREEZE: You can easily freeze this chip shop curry sauce too! I recommend doing this in portions so you can reheat what you need straight from frozen each time.
More Gluten Free Sauce Recipes
If you like this gluten free chip shop curry sauce then make sure you check out these other gluten free sauce recipes too…
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Heat the oil to a small saucepan on a low/medium heat, then add the onion. Fry for 2-3 minutes. Add the garlic and ginger and fry for another minute.
Add the curry powder and Chinese 5 Spice and mix well, frying for another 30 seconds.
Pour in the tamari, apple sauce and gluten free chicken stock and mix together well. Bring to the boil and then simmer for 5 minutes.
Mix the cornflour with around 1-2 tbsp cold water in a small bowl to create a ‘slurry’ – once it’s lump-free, add to the saucepan and mix well. Cook for a further 1-2 minutes until the sauce thickens.
Remove from the heat, blend using a stick blender (be careful, it can get messy!) and then serve.
- Storing and Freezing: Store this curry sauce in the fridge for around a week, or freeze in portions. Reheat in a pan or the microwave before serving, stirring well.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look at each stage, if you find a visual aid easier to follow.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Chip Shop Curry Sauce recipe. A little review helps support my website hugely, so thank you! xx
Serving: 1portion | Calories: 72kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g
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