Gluten Free Chip Shop Curry Sauce

My homemade gluten free chip shop style curry sauce

You won't get over how similar it is to the real thing

It's been a long time since I've spent a whole evening on one website. Remember the old days when websites were full of amazement and we had longer attention spans?

My sister gave me the link to Titli's Busy Kitchen after we were talking about making restaurant style curry at home. I must have watched 20 videos on Titli's website in one sitting. The woman is a genius - but also totally tapped. The Alien pastiche in her calamari video is completely bonkers.


My sister is a big fan of Titli's Chinese curry sauce recipe. This got me thinking - how many people out there are missing curry sauce because they can't have gluten?

My own version took some tweaking and is quite different to Titli's. The key is to go overboard with all the ingredients - my first versions didn't work because I was being reserved with my measurements!

The result is a thick and spicy curry, spookily similar in taste and texture to the chip shop version. I got quite excited when I tasted this and I hope you will too.

Start with a hot frying pan and a generous splash of vegetable oil. Add the spices and fry until they become aromatic. Add the onions if using, fry for a minute or so and then add a splash of hot water from the kettle. Increase the heat until the mixture comes to the boil and then add the potato/cornflour mixed with half a cup of cold water. Stir thoroughly and then add the peas, vinegar, salt and sugar. Keep adding hot water until you achieve the required consistency. And that's it. Serve with chips of course!


Start with:
Vegetable oil - around 3/4 tbsp
1 tbsp Madras/Hot curry powder
2 tbsp garam masala
1 tsp turmeric
2 tsp white pepper
1/2 tsp garlic powder

Then add:
Hot water

2 heaped tbsp potato flour
1 tsp cornflour
Mixed with cold water

Finish with:
1 tbsp white wine vinegar
1 tbsp granulated sugar
1 tsp salt

Frozen petite pois
Slices of onion


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