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Chips and Curry Sauce

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Chips and curry sauce is a comforting and flavorful dish that's a staple in the UK and Ireland. It combines crispy fries with a rich, aromatic curry sauce that includes spices like cumin, coriander, and turmeric, along with a hint of sweetness from apples and raisins. This recipe is quick, easy, and perfect for any casual meal or snack. Whether you're serving it as a side or main dish, it’s a tasty and satisfying comfort food!

Ingredients

  • 1 large onion, peeled and diced
  • 1 large apple, peeled and diced (Gala or Fuji recommended)
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cinnamon
  • 3 tablespoons canola or vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock (or vegetable stock for a vegetarian option)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons sugar
  • 1 tablespoon tomato purée
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup golden raisins (optional)

Instructions

  1. Prepare the spice blend: In a small bowl, mix the curry powder, turmeric, cumin, coriander, and cinnamon.

  2. Sauté onion and apple: Heat the oil in a large skillet over medium heat. Add the diced onion and sauté for about 4 minutes until softened.

  3. Add garlic and ginger: Stir in the diced apple and cook for an additional 2 minutes. Then, add the minced garlic and ginger, and stir for a minute.

  4. Spices: Sprinkle in the spice blend and stir everything together for 2 minutes to let the spices bloom.

  5. Add flour and stock: Stir in the flour, then gradually add the chicken stock, stirring constantly to prevent lumps.

  6. Simmer: Add Worcestershire sauce, sugar, tomato purée, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.

  7. Blend sauce: Cool the sauce slightly, then blend it until smooth using an immersion blender or a regular blender.

  8. Final simmer: Return the blended sauce to the pan. Stir in the raisins (optional), and simmer for another 5 minutes.

  9. Serve: Serve the hot curry sauce over crispy chips or fries and enjoy!

Notes

  • Storage: Store leftover curry sauce in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. Reheat gently on the stove or in the microwave.
  • Spice Variations: If you want more heat, feel free to add chili flakes or fresh chilies to the spice blend.
  • Fruit Variations: Pears can be used as an alternative to apples for a slightly different flavor.

Find it online: https://recipesbyjanet.com/chips-and-curry-sauce/