Chunky chips with fruity chip shop curry

In the mid 1970s, curry sauce became a popular accompaniment served in fish and chip shops. Why not rediscover its super fruity flavour by making your own at home? It’s the perfect partner for warm, comforting chips

Preparation: 15 mins
Cooking: 10 mins
Serves: 2

What you need:

2-3 medium potatoes e.g. Maris Piper
Oil for deep frying

For the sauce

½ small onion, finely chopped
2 tsp medium curry powder
2 tsp tomato purée
1 tbsp flour
150ml apple juice
25g sultanas

For the chips

¼ tsp paprika
½ tsp dried oregano

What you do:

Cut 2-3 medium peeled potatoes into chunky chips. Place in a saucepan and cover with cold water.
Bring to the boil and simmer for 2-3 minutes, drain well. Heat oil to deep fry to 150°C and blanch the chips for 3 minutes until softened but not coloured. Drain and pat dry with kitchen paper.
Meanwhile, heat 1 tbsp oil in a small saucepan and gently fry 1 chopped onion and 2 tsp medium curry powder for 4-5 minutes, stir in 2 tsp tomato purée and 1 tbsp flour and cook for 30 seconds.
Off the heat, gradually blend in 150ml each apple juice and water and add 25g sultanas. Return to the heat, bring to the boil, stirring and cook for 5 minutes, stirring occasionally.
Place the chips back in the hot oil heated to 180°C and deep fry for 9-10 minutes or until golden.
Drain and pat dry with kitchen paper and coat with ¼ tsp paprika, ½ tsp oregano and seasoning.
Serve with the curry sauce.