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Well done to everybody for making last week's National Chip Week the best one yet!

Chip Recipes > Chunky Chips with Curry Sauce

Chunky Chips with Curry Sauce

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Prep Time: 15 mins
Cook Time: 10 mins
Serves: 2

Ingredients

• 2-3 medium potatoes e.g. Maris Piper
• Oil for deep frying

For the sauce

• ½ small onion, finely chopped
• 2 tsp medium curry powder
• 2 tsp tomato purée
• 1 tbsp flour
• 150ml apple juice
• 25g sultanas

For the chips

• ¼ tsp paprika
• ½ tsp dried oregano

Method

1. Cut the peeled potatoes into chunky chips.  Place in a saucepan and cover with cold water.  Bring to the boil and simmer for 2-3 minutes, drain well.
2. Heat the oil to 150oC and blanch the chips for 3 minutes until softened but not coloured. Drain and pat dry with kitchen paper.
3. Meanwhile, heat 1 tbsp oil in a small saucepan and gently fry the onion and curry powder for 4-5 minutes, stir in the tomato purée and flour and cook for 30 seconds. 
4. Off the heat, gradually blend in the apple juice, 150ml water and add sultanas.  Return to the heat, bring to the boil, stirring and cook for 5 minutes.
5. Place the chips back in the hot oil heated to 180oC and deep fry for 9-10 minutes or until golden. 
6. Drain and pat dry with kitchen paper and coat with the paprika, oregano and seasoning.

Serve with the curry sauce.

Chip Tips:
• This recipe is also delicious with plain oven, home made or takeaway chips!

• For a one-stage method for chips heat the oil to 170oC and fry the chips for 16-17 minutes or until golden

For more delicious potato recipes visit www.britishpotatoes.co.uk