Description
A comforting and easy recipe featuring crispy oven-baked chips served with a rich, flavorful curry sauce made from coconut milk, curry powder, and sautéed onions and garlic.
Ingredients
Scale
Chips
- 500g chips (frozen or fresh)
Curry Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 400ml coconut milk
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven according to the package instructions for the chips to ensure crispy results.
- Cook Chips: Spread the chips out on a baking tray and cook as per the package directions until golden and crispy.
- Sauté Aromatics: While the chips cook, heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, releasing their flavors.
- Add Curry Powder: Stir in the curry powder and cook for about 1 minute to toast the spices and enhance their aroma.
- Simmer Sauce: Pour in the coconut milk, season with salt and pepper, and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Serve: Once the chips are done, plate them and generously ladle the warm curry sauce over the top. Serve immediately for a warm and satisfying meal.
Notes
- You can substitute frozen chips with freshly cut potatoes if preferred.
- Adjust the amount of curry powder depending on your spice preference.
- For a richer sauce, you can add a dash of cream or yogurt at the end of cooking.
- Serve with a side of fresh salad to balance the richness of the curry sauce and chips.
- Leftover curry sauce can be stored in the refrigerator for up to 2 days.
