Chips Loaded With Curry Sauce Recipe

Prepare potatoes

Wash and peel potatoes if desired. Using a mandoline or sharp knife, slice potatoes very thinly (about 1/16"/1.5 mm). Place slices in a large bowl of cold water as you work to remove surface starch.

Rinse and soak: Once all slices are cut, change the water and rinse the slices until water runs clearer. Soak the slices in cold water for at least 20 minutes (or up to 2 hours) to remove extra starch for maximum crispness.

Dry thoroughly: Drain potato slices and lay them on clean kitchen towels or paper towels. Pat very dry in batches so no surface moisture remains—this prevents oil splatter and helps crisping.

Heat oil: In a large heavy-bottomed pot or Dutch oven, add oil and attach a thermometer. Heat to 325°F (160°C) for the first fry.

First fry (blanch): Working in small batches (to avoid dropping oil temperature), fry potato slices for 2–3 minutes until just set and pale golden. Use a slotted spoon to transfer to a wire rack or paper towels. Allow to cool for 5–10 minutes. Maintain oil at 325°F.

Increase heat: Raise oil temperature to 375°F (190°C) for final crisping.

Second fry (crisp): Fry the blanched slices in small batches at 375°F for 1–2 minutes or until golden brown and crisp. Remove to a rack lined with paper towels, immediately sprinkle with kosher salt (use about 1 tsp total) and let cool slightly.

Sauté aromatics: In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Bloom spices: Add the curry powder and turmeric to the pan and cook, stirring, for 1 minute to bloom the spices and remove any raw flour taste.

Build base: Stir in the tomato paste and cook 30 seconds. Sprinkle the all-purpose flour over the mixture and stir well to combine; cook 1 minute to eliminate raw flour flavor.

Deglaze and simmer: Slowly whisk in the chicken or vegetable stock until smooth, scraping up any browned bits. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.

Finish sauce: Stir in the heavy cream (or coconut milk) and bring back to a simmer. Add soy sauce, brown sugar (or honey), lemon juice, salt and black pepper. Taste and adjust seasoning—if sauce is too thick, thin with up to 2 tbs additional stock or water. If too mild, add another 1/2 tsp curry powder or a pinch of cayenne.

Add peas and protein: Stir in the thawed peas and diced cooked chicken or roasted chickpeas (if using) just to warm through, 1–2 minutes. Keep sauce warm on very low heat; do not boil vigorously after adding cream.

Plate chips: Spread a layer of warm crispy chips on a large serving platter or individual plates.

Ladle sauce: Spoon the warm curry sauce with peas and protein evenly over the chips, taking care not to overload (serve remaining sauce on the side if you prefer chips extra-crispy).

Garnish: Scatter sliced scallions, chopped cilantro and pickled jalapeños over the top. Serve immediately with lime wedges for squeezing over.

Serving suggestion: Provide extra salt, hot sauce or yogurt on the side. For a vegetarian version use vegetable stock and chickpeas; for coconut flavor use coconut milk instead of cream.