In Ireland and England, large-cut steak fries are called “chips,” and, served with a spicy British-style curry sauce, are a favorite late-night snack and pub food. The dish reflects Britain's international colonial history, combining potatoes, indigenous to the Americas and introduced in Europe in the 17th century, with Indian and Southeast Asian spices. Since the 19th century, curry flavors have become deeply integrated in British cookery. In the United States, french fries are more commonly eaten with condiments like ketchup, cheese sauce, or mayonnaise. You won't find chips with curry sauce in many US eateries, but a decent replication of the chip-shop savor can be done in a home kitchen.
Recipe Servings: 4
Ingredients
Sauce:
2 Tbsp curry powder
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground cinnamon
3 Tbsp canola or vegetable oil
1 large onion, peeled and diced
1 large apple, peeled and diced
1 tsp minced ginger
1 tsp minced garlic
2 Tbsp all-purpose flour
2 cups chicken stock
1 tsp Worcestershire sauce
2 tsp sugar
1 Tbsp tomato puree
Salt, to taste
Ground black pepper, to taste
Chips:
Oil, as needed for frying
10.5 oz yellow potatoes, peeled and cut into ½-inch sticks
Salt, to taste
Directions
- In a small bowl, blend the curry powder, turmeric, cumin, ground coriander seeds, and cinnamon.
- In a large skillet, heat the oil over medium heat. Add the onion and sauté for 4 minutes.
- Add the apple and cook for 2 minutes. Stir in the minced ginger and the garlic.
- Add the blended spices to the onion mixture. Cook, stirring constantly, for 2 minutes.
- Add the flour and cook, continuing to stir, for 2 minutes.
- Add the chicken stock gradually, continuing to stir constantly.
- Stir in the Worcestershire sauce, sugar, and tomato puree.
- Season with salt and pepper to taste.
- Bring the sauce to a boil, continuing to stir; then reduce the heat to low and simmer for 15 minutes.
- Remove the sauce from heat and allow to cool slightly.
- Process in a blender or food processor until smooth.
- Return sauce to a pan set over medium heat.
- In a deep-fryer or a deep, heavy frying pan, heat oil to 375°F.
- Add the potatoes and fry for 3–4 minutes, until crisp and golden-brown.
- Transfer chips to paper towel using a slotted spoon.
- Sprinkle the chips with salt and smother with the sauce.
For Sauce:
For Chips:
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