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The Ultimate Korma Curry on Chips

Curry and chips is a very British curry house dish. It’s not something you would see in India but we wanted to experiment and now we love and get it! For a proper meal, we recommend adding some protein or veg (see below).
  • 2-3serves
  • 15mins prep
  • 25mins cook
The Ultimate Korma Curry on Chips
Curry and chips is a very British curry house dish. It’s not something you would see in India but we wanted to experiment and now we love and get it! For a proper meal, we recommend adding some protein or veg (see below).
Made with
Delicate Korma Curry

Delicate Korma Curry

4.6 (68)

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Ingredients

  • 1 pack of The Spice Tailor Delicate Korma Curry
  • 2 chicken thighs, cut into small pieces -
    or vegetarians can use 2 handfuls of paneer, tofu or mushrooms.
  • 50-100ml chicken or vegetable stock - I use a cube or powder 
    (if you coat your ingredients in the marinade you will need 50ml if you don’t, you will need more stock to thin it down)
  • 450g potatoes, cut into 1 ½ cm chips - 
    Or bought oven-baked chips
  • Vegetable oil for deep frying
  • A little chopped fresh parsley for garnish

Method

  1. Preheat the grill to 225C.
  2. Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
  3. Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured) - 5 minutes or so. Remove and set aside for now but increase the heat of the oil to 160°C.
  4. Meanwhile, mix the Korma sauce from the two pouches in a saucepan. Set the whole spices aside for another time.
  5. Coat your chicken, mushroom (if using) or other in some of the curry and place on an oiled baking tray. Place under the grill and cook until done and lightly charred - around 8-12 minutes depending on which you are using and how far from the grill it is placed.
  6. Add the stock to the korma in the pan and simmer to make a light, creamy gravy - around 3 minutes. Make it as thin or as thick as you like. Season to taste adding lots of black pepper.
  7. Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown.
  8. To serve, place the chips in a bowl and pour over the Korma gravy. Top with the grilled chicken, paneer, tofu or mushrooms. Garnish with chopped herbs and serve.

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