Gregg Wallace’s Chips and Curry Sauce

Chips and Curry Sauce

Serves 4

50g Butter
1 Small onion finely chopped
1 dessert apple, peeled, cored and finely chopped
2 tbsp medium curry powder
3 tbsp plain flour
600 ml good bouillon stock
1 tsp curry paste
1tbsp mango chutney
1tbsp brown sugar
juice ∏ lemon
35g sultanas

Melt the butter in a pan over a medium heat. Add the onion and apple and cook gently for 5 minutes. Stir in the curry powder and flour. Gradually add the stock and bring to the boil. Add the remaining ingredients, reduce the heat and simmer, lid on, for 25 minutes.

Meanwhile, cook the chips;

Peel the spuds and cut them into uniform shapes. Soak in cold water for 30 minutes, then drain and dry with a kitchen towel. Place enough oil in a deep, heavy pan to come up to no more than halfway up the pan’s sides. Heat over a gentle heat to 140 degrees C or until a cube of bread turns brown in less than 1 minute. Gently lower the chips into the oil and cook until soft (not brown); 5 minutes. Lift out the chips. Increase the temperature of the oil to 190 degrees C or until a bread cube turns brown in 30 seconds. Lower the chips again and fry until brown and crisp. Drain on a kitchen towel and season.

Gregg Wallace