The Ultimate Korma Curry on Chips
The Ultimate Korma Curry on Chips
Made With Our Delicate Korma Curry
SERVES 2-3
15 MINS PREP
25 MINS COOK
We’ve turned a British take-away favourite into a meal you’ll want to make again and again. Try this delicious family dinner idea this weekend.
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Tailored to Taste
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).
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
- Preheat the grill to 225C.
- Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
- 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.
- Meanwhile, mix the Korma sauce from the two pouches in a saucepan. Set the whole spices aside for another time.
- 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.
- 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.
- Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown.
- 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.
Tailored to Taste
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).
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
- Preheat the grill to 225C.
- Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
- 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.
- Meanwhile, mix the Korma sauce from the two pouches in a saucepan. Set the whole spices aside for another time.
- 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.
- 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.
- Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown.
- 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delicate Korma Curry
The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
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Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
