Chips in curry sauce recipe
Chips in Curry Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|3||potatoes, peeled, cut into chunky strips|
|oil for deep frying|
|For the curry sauce:|
|1 small||onion, chopped|
|2 tsp||curry powder|
|2 tsp||tomato puree|
|150 ml||apple juice|
Place potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 2-3 minutes, drain well.
Heat the oil to 150°C and blanch the chips until softened, about 3 minutes. Drain and pat dry with kitchen paper.
For the sauce, heat a bit of oil in a small saucepan and sauté the onion and curry powder for 4-5 minutes. Stir in the tomato purée and flour and cook for 30 seconds.
Remove from heat and add the apple juice and water. Return to the heat and bring to the boil, stirring. Cook for 5 minutes.
Deep fry the chips for 9-10 minutes or until golden.
Serve with the curry sauce.
ca. 10 min
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