The Ultimate Korma Curry on Chips

Tips and inspiration

‘Curry and chips’ is a British curry house staple and thanks to our Delicate Korma Curry kit, this dish is quick to make and takes your tastebuds on a culinary adventure.

Method

Step one

Preheat the grill to 225C.

Step two

Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.

Step three

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.

Step four

Meanwhile, mix the Korma sauce from the two pouches in a saucepan. Set the whole spices aside for another time.

Step five

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.

Step six

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.

Step seven

Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown.

Step eight

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.