We've all stumbled into a kebab shop and come out with a portion of cheesy chips or curry chips before. This is our spiced-up take on that student classic.
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Serves
4
Chip
Red Onion
White Wine Vinegar
Sugar
Garlic Clove
Ginger
Unsalted Butter
Cornflour
Curry Powder
Ground Turmeric
Vegetable Stock
Mature Cheddar Cheese
Coriander
Serves
4
Chip
Red Onion
White Wine Vinegar
Sugar
Garlic Clove
Ginger
Unsalted Butter
Cornflour
Curry Powder
Ground Turmeric
Vegetable Stock
Mature Cheddar Cheese
Coriander
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cook the chips following pack instructions. Meanwhile, trim, peel and finely slice one of the onions, put into a small bowl with half the vinegar, then season with salt and a pinch of sugar. Mix together and set aside.
Step 2.
Trim, peel and finely grate the second onion into another bowl – it should resemble pulp. Peel the garlic cloves, then finely grate both into the onion pulp.
Step 3.
Put the butter into a medium saucepan and place over a medium heat. Once fully melted, add the onion, garlic and ginger mixture. Cook, stirring, for 4-5 mins until thickened.
Step 4.
In a small bowl, combine the cornflour and 2 tbsp cold water to make a slurry, stirring until there are no clumps.
Step 5.
Add the curry powder and ground turmeric to the thickened onion mixture and cook for 30 secs. Stir through the remaining vinegar and let it completely evaporate before pouring the stock and cornflour slurry in. Whisk constantly until the curry sauce comes to a boil. Remove from the heat and season.
Step 6.
Grate the cheese and sprinkle it over the chips, drizzle over the curry sauce and top with the pickled onions and coriander leaves.
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