You remember those kinds of nights right? A late night out on the town with friends and feeling slightly peckish, you pop into the local chippy for some Chips and Curry Sauce. It’s the best thing ever!
Now the biggest dilemma is do you have the sauce poured over your chips, or do you have the sauce on the side in a container? That is one of those things that are a bit like marmite, some hate the sauce poured over the top, some love it.
I personally love it.
Do you want to know the best thing about my Chip Shop Curry sauce recipe? It is packed with speed foods, meaning the more you have, the more speed foods you are eating, so don’t go skimping on the sauce! Smother everything and if you have nothing left to smother, well just eat it with a goddamn spoon – I do!!
If you love this sauce as much as me (and you better), make up a double, triple or even bigger batch and freeze it in handy portions. Then next time you have a craving for this amazing stuff, you just need to grab a container out of the fridge. Cook your chips and viola – done!!
How you cook your chips is totally up to you, leave the skin on, take the skin off, cook them in an actifry or make my Perfect Oven Baked Syn Free Fries.
You can chop your potatoes with a good old knife, or buy one of these nifty little gadgets like this:
Click here to check this item out on Amazon
It’s an awesome gadget to have for making regular size chips or fries.
Extra Easy - syn free per serving
Green - syn free per serving
Original - syn free per serving
WW smart points - 0
Gluten Free - use tamari or coconut aminos
- 1 large onion, chopped
- 1 leek, finely chopped
- 250g/9oz diced butternut squash
- 3 cloves of garlic crushed
- tsp of fresh ginger
- 1-2 tbs of curry powder (depending on how spicy you like it)
- 1 tablespoon of soy sauce (or tamari or coconut aminos)
- 3.5 cups (840ml) of chicken or vegetable stock
- salt and black pepper
- spray oil
- Spray a frying pan over a medium high heat with spray oil
- Add the onion and leeks and fry till softened.
- Add the garlic, ginger, butternut squash, curry powder and soy sauce and stir to coat.
- Pour in the stock
- Bring to a boil, reduce heat and simmer for 30min.
- Add to a blender and blend till smooth.
- Add back to the saucepan on a medium heat, season with salt and black pepper to taste and allow to reduce down and thicken.
- If it reduces down too much you can just add a little more stock.
- Serve over syn free chips or whatever else takes your fancy
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they have just started selling Slimming World curry sauce in england yummy
Where can you buy slimming world curry sauce from please
I am not sure, this sauce is homemade 🙂 and is syn free.
This recipe is much better than the slimming world curry sauce! Thank you for this.
Oh my goodness, this syn free curry sauce is absolutely amazing. It’s got a lovely kick but not to much. Hubby said soooo much nicer than any shop bought one. We had it with chicken, cheesy chips and salad. Won’t be making it any other way. Thanks Siobhan. Love it.
Made this last night and it was soooo good. Drizzled over chicken and chips for some real comfort food. Currently have your sweet potato and brocolli patties in the oven for taster at group tonight. That is if i dont eat them all first!
Delicious yet another winning recipe thank you. Put it in the instant pot for 10mins and reduced stock to 2.5 cups.
Ever since moving to the US I have been trying to replicate chip shop curry sauce. Until trying your recipe I had not had any luck. Not only is this recipe syn free, but it is the best curry sauce I have tasted. I have been having actifry chips and your curry sauce most lunches and the pounds have been dropping off. THANK YOU for this recipe!!!
I am so happy to hear that Sylvia, and well done on your weight loss.
There are so many different kinds of Curry Powder, can you recommend the best to use for this sauce please ? (available in the UK)
I use just a basic medium curry powder, which I buy in the Indian spice section of my local grocery store 🙂
Hi, I haven’t any butternut but I have pumpkin in the fridge. Can I use this instead? Many thanks in advance!
Hi Marina – yes a pumpkin should work too 🙂
Hello just made this, been following your recipes for 2 weeks, they are delicious do not even feel like I am on a diet, the curry sauce tasted better than the chippie!!! Thanks for your blog, I am actually enjoying cooking some of the veg you add I do not like & am amazed when I enjoy the dishes so much
Hi Steph, that’s so awesome that some of the recipes are encouraging you to eat vegetables you wouldn’t normally choose. Such a great way to try out new things.
Hi can this be frozen pleas
Hi Sarah. It certainly can
This is far better than any of the ‘official’ slimming world curry sauces! Its FAB!
I also made your lovely gravy with my roast Chicken yesterday, you are so good, I’m glad I found your blog, thank you.
Ahh thank you Linda, for the lovely comments. I am so glad you found my blog too.
This looks completely epic!!! I have put the ingredients on my shopping list for next week, cant wait!! Thanks for the inspo xxx
Could I use sweet potato instead of squash?