Curried Potato Chips Food

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

CHIPS AND CURRY SAUCE

Steps:

• Prepare the spice blend by mixing the curry powder, turmeric, cumin, ground coriander seeds and cinnamon in a small bowl.
• Heat the oil in a large skillet. Add the onion and saute for 4 minutes over medium heat. Add the diced apple and cook for another 2 minutes.
• Add the minced ginger and garlic and stir.
• Add the spice blend to the onion mixture and stir constantly as it cooks for 2 more minutes.
• Add the flour and stir constantly as it cooks for 2 minutes. Scrape the bottom of the pan to prevent burning.
• Gradually add the chicken stock, stirring constantly to prevent lumps from forming.
• Add worcestershire sauce, sugar, tomato puree and stir. Season with salt and pepper.
• Bring the sauce to boiling point, stirring constantly. Then reduce the heat to low and simmer the sauce for 15 minutes.
• Turn the heat off, and allow the sauce to cool slightly before blending. When cool enough add the sauce to a blender or food processor and blitz until smooth.
• Return the sauce to the pan over medium heat. Add golden raisins if desired.
• Serve hot with a side of chips or french fries.

CURRIED POTATO CHIPS

Steps:

• 1. Using a mandolin, thinly slice the potatoes.
• 2. In a large heavy pot, heat the oil to 360°F.
• 3. Fry the chips in batches, draining on a stack of paper towels. Be sure to salt each batch while it's still hot!
• 4. In a small bowl, add 2 teaspoons of frying oil with the garlic sauce and the curry powder and salt and stir well.
• 5. Carefully toss the chips with the oil mixture.
• 6. Serve immediately.

CHIP SHOP CURRY SAUCE

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.

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.