Name: Brian Boru Restaurant and Pubs IRISH CURRY CHIPS Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1 kg russet potatoes; 750 ml vegetable oil (for frying); 1 tsp fine sea salt; 0.5 tsp black pepper; 2 tbsp unsalted butter; 1 cup yellow onion, finely chopped; 2 cloves garlic cloves, minced; 2 tbsp mild curry powder (Irish-style or Madras mild); 1 tbsp tomato paste; 1 tsp sweet paprika; 1 tbsp brown sugar; 1 tbsp apple cider vinegar; 1 tsp Worcestershire sauce; 250 ml vegetable or chicken stock; 60 ml natural yogurt or light cream (for silkiness); 0.75 tsp salt; 0.25 tsp black pepper (to taste); 1 tsp cornstarch (optional, for thicker sauce); 1 tbsp cold water (if using cornstarch); 2 tbsp chopped fresh parsley or chives; 2 tsp malt vinegar (optional, to serve)

Method

Chips (Fries)

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1cm–1.5cm thick chips (matchstick or thick fry style). Place cut chips in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels.

Blanch fries

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 5–7 cm and heat to 160°C (320°F). Dry the potatoes again if needed. Working in batches, fry the chips for 4–5 minutes until just cooked through and pale (not browned). Remove with a slotted spoon to a wire rack or paper towels. Let rest 10 minutes. Keep oil at the lower temperature between batches.

Crisp fries

Increase oil temperature to 190°C (375°F). Return the blanched chips in batches and fry for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with fine sea salt and black pepper. Keep warm in a single layer in a low oven (about 100–120°C) if needed while preparing sauce.

Irish Curry Sauce

Sweat aromatics

In a medium sauté pan over medium heat, melt the unsalted butter. Add the finely chopped onion and a pinch of salt and cook gently for 6–8 minutes until soft and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Bloom spices

Add the mild curry powder and sweet paprika to the onions and toast, stirring continuously, for about 1 minute to bloom the spices and release aroma. Stir in the tomato paste and cook 1 minute to remove raw taste.

Build sauce

Add the brown sugar, apple cider vinegar and Worcestershire sauce; stir to combine. Pour in the vegetable or chicken stock while stirring, scraping up any browned bits. Bring the mixture to a gentle simmer and cook for 6–8 minutes to reduce slightly and concentrate flavors.

Finish and thicken

If you prefer a thicker, glossy sauce, dissolve the cornstarch in the cold water to make a slurry and stir it into the simmering sauce; cook 1–2 minutes until thickened. Remove the pan from heat and stir in the natural yogurt or light cream until smooth. Taste and adjust seasoning with salt and black pepper.

To Finish / Serve

Place a generous portion of hot chips on a serving plate or in a paper cone. Spoon the warm Irish curry sauce over the chips — either lightly tossed or fully coated depending on preference. Sprinkle chopped fresh parsley or chives over the top. Serve immediately with malt vinegar on the side if desired.

Irish Curry Chips Recipe