Salt and pepper chips with chippy curry sauce
40 min
*estimate per serving
Spicy chips with peppers and onion, plus a smooth curry sauce for dipping.
See all the swaps free - make your free accountMake ahead: Curry sauce keeps 4 days in the fridge and freezes well.
To serve: Sweet from fruit only. Contains naturally occurring sugars.
Products we've checked
20g butter
400ml chicken bone broth
1 tsp soy sauce
Other ingredients
1kg potatoes, cut into chips
2 tbsp extra virgin olive oil
1 onion, sliced
1 green pepper, sliced
1 red chilli, sliced
1 tsp Chinese five spice
1/2 tsp chilli flakes
1 tsp sea salt
1/2 tsp black pepper
1 onion, chopped, for the sauce
1 tbsp curry powder
1 tbsp plain flour
1 apple, grated
What to do
- 1
Heat the oven to 220C (200C fan).
- 2
Toss the chips in 1 tbsp oil. Roast 35 to 40 minutes until crisp. Turn halfway.
- 3
For the sauce, melt the butter. Cook the chopped onion for 6 minutes.
- 4
Stir in the curry powder and flour. Cook 1 minute.
- 5
Add the apple, broth and soy. Simmer 10 minutes. Blend smooth.
- 6
Stir-fry the sliced onion, pepper and chilli in 1 tbsp oil for 3 minutes.
- 7
Mix the five spice, chilli flakes, salt and pepper.
- 8
Toss the chips with the veg and spice mix. Serve with the curry sauce.
Tip: The grated apple gives the curry sauce its chip-shop sweetness.