Glico curry sauce in the Asian section is a very good substitute imo, we had some the other night.

Is it? I am a big fan of Gilco (Japanese curry sauce) but have never tried chip shop curry.

This stuff
http://mantantalon.wordpress.com/2010/10/06/618/

There's too much variation in chip shop curry sauce for any one method to work. Just as there's too much variation in chip shop curry.

The suggestion of making a curry and saving sauce is a good one.

Ground beef, water/wine, bit of bovril/oxo/Loneys, cooked up with onion, mushrooms and curry powder and then when you're happy add concentrated cream of mushroom to thicken but with no loss of taste makes a great and simple curry.

Plenty of sauce there.

Definitely worth having in the cupboard.

I have some. Haven't got around to using it yet.

Bisto chip shop curry

Good God. I'd not heard of that, so thought I'd check out the ingredients. It's not going anywhere near my chips:

We get friends from the UK to bring us bags of Dynaclass curry powder whenever they visit.

Isn't MSG what makes the taste of Chinese Curries so appealing?

It makes a lot of things more appealing. Cross-hatches and inflames your taste buds so they get flavours fast and full and also changes the chemistry of the fluid in your brain somehow so the synapses communicate the taste faster and enhance it. MDA for food, I guess. Don't quote me on that. I put it in carp bait.

Ingredients: maltodextrin, potato starch, hydrogenated vegetable oil, onion powder, sugar, salt, yeast extract, wheat flour, spices, tomato powder, flavour enhancer (monosodium glutamate), garlic powder, emulsifier (lecithins), spice extracts, lactic acid, herb extract

I sort of hoped curry would be included in the ingredients.

And isn't it the case that the largest proportion by volume or weight is listed first and the rest listed by decreasing weight or volume?

So you have to go down as far as the 9th ingredient to even get spices

"Maltodextrin comes from treated grain starch, primarily corn or rice starch. It can also come from wheat and potatoes, but is less common in the U.S. Hydrolyze this starch by adding some enzymes and acids, filter and purify it some more and you get either Maltodextrin, or Corn Syrup Solids. The difference is that Maltodextrin is hydrolyzed to have less than 20% sugar content, whereas Corn Syrup Solids have more than 20%. It gives fat-like body to food products, increases their shelf life, and mixes quite well with other ingredients. It's also cheap to make and produce. Though not a sugar, it still has a glycemic index of 130 by itself (table sugar is only 65)."

So basically a modified sugar starch, potato starch, sugar, wheat flour (ain't that a starch as well?) and a few flavours and something to make it mix well with water and stay mixed.

Most places sell the blue dragon chinese curry sauce.

Not a consumer of it myself. The only thing I "put" on chips is poutine!

I tried this one..its close..needs some tweeking..thanks.