Chips And Curry Recipe
A generous portion of our classic chips (fries) served with a traditional chip shop curry dipping sauce.
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Ingredients
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Chips (Fries)
Curry Dipping Sauce
Method
Chips (Fries)
- 1
Prepare the Potatoes
Peel the Russet potatoes and cut them into thick strips. Rinse them under cold water to remove excess starch.
- 2
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes. This helps achieve a crispier texture.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Chips
Remove the potatoes from the water and pat them dry with a clean towel. Carefully add the potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown.
- 5
Drain and Season
Remove the fried chips with a slotted spoon and drain on paper towels. Season with salt to taste while they are still hot.
Curry Dipping Sauce
- 6
- 7
Make the Curry Base
Stir in the curry powder and flour, mixing thoroughly for about 1 minute to toast the spices.
- 8
Add the Liquid Ingredients
Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Add soy sauce, sugar, salt, and pepper. Bring to a simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens.
- 9
Taste and Adjust
Taste the sauce and adjust seasoning with more salt and pepper if needed.