$12 Curry Chips Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut each potato into 1/4-inch thick fries/chips or into chip-style slices depending on preference. Place cut potatoes in a bowl of cold water and soak for 20–30 minutes to remove excess starch.

Dry and season

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss with 1 tsp salt and 1 tsp black pepper to season lightly before frying.

Fry chips

Heat 1 cup vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C). Fry potatoes in batches so they are not overcrowded, about 4–5 minutes per batch, until golden and crisp. Use a slotted spoon to transfer chips to a tray lined with paper towels to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Sweat aromatics

In a medium saucepan, heat 2 tbs vegetable oil and 1 tbs butter over medium heat until butter is melted. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and grated ginger and cook 30–45 seconds until fragrant.

Bloom spices and thicken

Add 1.5 tbs curry powder, 0.5 tsp turmeric, and 0.5 tsp paprika to the pan. Stir constantly for 30 seconds to bloom the spices. Sprinkle in 1 tbs flour and cook for another 30 seconds, stirring, to remove raw flour taste.

Build the sauce

Slowly pour in 1 cup stock while whisking to prevent lumps. Bring the mixture to a gentle simmer, scraping any browned bits from the pan. Stir in 1 tsp tomato paste, 1 tsp soy sauce, 1 tsp brown sugar, and 1 tsp apple cider vinegar. Simmer gently for 5–7 minutes until the sauce reduces slightly and thickens to a pourable gravy consistency.

Finish and season

Reduce heat to low and stir in 2 tbs heavy cream. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper, adding more to taste if needed. If the sauce becomes too thick, thin with up to 2 tbs additional stock or water.

Arrange the warm house chips on a serving platter or individual plates.

Ladle the curry sauce generously over the chips so they are well coated but still retain some crispness. Use all or as much sauce as desired.

Scatter thinly sliced green onions over the sauced chips and sprinkle with chopped cilantro if using. Serve immediately so chips stay as crisp as possible under the sauce.