Curry Chip Chip Recipes

MASALA CHIPS

Masala Chips image

These spicy masala chunky fries are made from everyday pantry ingredients, and are ready in less time that it takes to get takeout. Addictively good, my masala chips are so easy to make at home.

Provided by Helen Best-Shaw

Time 30m

Number Of Ingredients 15

Ingredients

250 g oven chips
2 tsp cooking oil
1 small onion (peeled, finely chopped)
1 clove garlic (peeled, finely chopped)
1 tsp cumin seeds
1 tsp turmeric
1 tsp chilli (as mild or as hot as you like)
1 tsp curry powder
½ cm ginger root (finely grated)
1 tbs ketchup
3 tbs water
1/2 red chilli (thinly sliced)
1/2 green chilli (thinly sliced)
2 spring onions (thinly sliced)
3 sprigs coriander (chopped)

Steps:

Preheat the oven and cook the oven chips as per the packet instructions. I always get far better results if I use a mesh or crisper tray for cooking oven chips.
Pour the oil into a medium skillet or frying pan. Saute the onion and garlic over a low heat, with a pinch of salt, until starting to turn golden.
Add the spices, and fry for another minute until fragrant.
Stir through the tomato sauce, the water and a grating of ginger. Bring to a simmer and cook for a minute, stirring all the time. You want a thick sauce that will coat the fries. Add a little more water if needed. Remove from the heat until the oven chips are cooked.
Once the oven chips are cooked and golden brown, reheat the spicy sauce. Gently stir the chips through to coat them.
Garnish and serve immediately.

Nutrition Facts : Calories 412 kcal, Carbohydrate 49 g, Protein 5 g, Fat 23 g, SaturatedFat 6 g, Sodium 730 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

CHIP SHOP CURRY SAUCE

Chip shop curry sauce image

A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry

Provided by Tom Kerridge

Categories Condiment

Time 1h20m

Yield Serves 6-8

Number Of Ingredients 12

Ingredients

50g butter
2 large onions, sliced
4 garlic cloves, sliced
thumb-sized piece ginger, peeled and sliced
3 tbsp mild curry powder
1 tsp turmeric
50g raisins
3 tbsp malt vinegar
1 star anise
500ml chicken stock or vegetable stock for vegetarians
2 tbsp cornflour
lemon juice, to taste

Steps:

Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.

Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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