Irish Curry Chips
Mar
You might be wondering, "Curry chips? In Ireland?" But this is a genuine Irish classic! It's a popular late-night snack found in fish and chip shops across Ireland.
Think of it as the ultimate comfort food. The story goes that it developed from the blending of Irish food culture with Asian spices, particularly curry. It's a unique blend that has become a beloved part of Irish cuisine.
First cook (parboiling):
Peel the potatoes (or leave the peels on for a rustic touch) and cut them into thick chips. Place them in a large pot of cold, salted water and bring to a boil. Cook until the chips are just tender but not falling apart. They should still have a bit of firmness. Drain the chips and spread them out on a tray to cool. Once cooled, place them in the fridge for at least an hour, or even overnight.
Get the fire going:
You'll want a medium-high heat, enough to get the oil hot. A cast iron pot or pan is ideal.
Fry the chips (second cook):
Pour the vegetable oil into your cast iron pot. Heat the oil over the coals, then carefully add the chilled chips. Fry them in batches until they're golden and crispy. Remove them and drain on a paper towel, season with salt.
Curry time:
For making the sauce, we used the OZ Braai Mini Braai with the 26 cm OXO Outdoor Carbon Steel Pan to cook the sauce.
Add the onion and cook until softened. Add the garlic and cook for another minute, until fragrant.
Spice it up:
Add the curry powder, turmeric, ginger, and cayenne (if using). Cook for a minute, stirring, to release the spices' flavour.
Get saucy:
Pour in the chicken or beef stock and bring to a simmer. Stir in the cornflour mixture, brown sugar, and apple sauce. Simmer the sauce for 10-15 minutes, stirring occasionally, to allow it to cook through and thicken.
Chip dip heaven:
Season the curry sauce with salt and pepper. You can either pour the curry sauce over the chips or serve it on the side for dipping. This is a sweet, spicy, apple-infused curry sauce.
Serve it up:
Sprinkle with fresh parsley and serve hot. This is a great snack or side for a braai feast.
Braai Notes:
- Keep an eye on the oil temperature, to avoid smoking.
- If your cast iron pot is not large enough, fry the chips in smaller batches.
- Adjust the spice and sweetness to your preference.
- This curry sauce is also excellent with other braai dishes.
OZ Braai Equipment Used:
Get ready for a chip-tastic flavour explosion! You won't be able to resist these.
Ingredients
Directions
First cook (parboiling):
Peel the potatoes (or leave the peels on for a rustic touch) and cut them into thick chips. Place them in a large pot of cold, salted water and bring to a boil. Cook until the chips are just tender but not falling apart. They should still have a bit of firmness. Drain the chips and spread them out on a tray to cool. Once cooled, place them in the fridge for at least an hour, or even overnight.
Get the fire going:
You'll want a medium-high heat, enough to get the oil hot. A cast iron pot or pan is ideal.
Fry the chips (second cook):
Pour the vegetable oil into your cast iron pot. Heat the oil over the coals, then carefully add the chilled chips. Fry them in batches until they're golden and crispy. Remove them and drain on a paper towel, season with salt.
Curry time:
For making the sauce, we used the OZ Braai Mini Braai with the 26 cm OXO Outdoor Carbon Steel Pan to cook the sauce.
Add the onion and cook until softened. Add the garlic and cook for another minute, until fragrant.
Spice it up:
Add the curry powder, turmeric, ginger, and cayenne (if using). Cook for a minute, stirring, to release the spices' flavour.
Get saucy:
Pour in the chicken or beef stock and bring to a simmer. Stir in the cornflour mixture, brown sugar, and apple sauce. Simmer the sauce for 10-15 minutes, stirring occasionally, to allow it to cook through and thicken.
Chip dip heaven:
Season the curry sauce with salt and pepper. You can either pour the curry sauce over the chips or serve it on the side for dipping. This is a sweet, spicy, apple-infused curry sauce.
Serve it up:
Sprinkle with fresh parsley and serve hot. This is a great snack or side for a braai feast.
