Sceallóga curaithe (Curry Chips)

Ingredients:

1 batch ultimate chips

For the Curry Sauce:
1 large onion peeled and diced
1 large apple peeled and diced
2 tsp ginger-garlic paste
2 tbsp curry powder (typically fairly mild, though I like a hot Madras)
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground cinnamon
3 tbsp rapeseed oil or vegetable oil
2 tbsp plain (all-purpose) flour
500ml chicken stock (you can use vegetable stock for a vegetarian version)
1 tsp Worcestershire sauce
2 tsp sugar
1 tbsp tomato purée
⅛ tsp sea salt, or to taste
⅛ tsp freshly-ground black pepper, to taste
4 tbsp sultanas (golden raisins)

Method:

In a small bowl mix together the curry powder, turmeric, cumin, ground coriander seeds and cinnamon.

Set a wok or deep frying pan over medium heat. When hot add the oil and use to fry the onion for 4 minutes. ?Now add the apple and cook for another 2 minutes. At this point stir in the ginger-garlic paste.

Scatter over the spice blend and stir to combine. Then scatter over the flour and stir to blend. Cook for 2 minutes, stirring constantly to cook the flour and prevent scorching.

At this point, and working a little at a time, gradually add the chicken stock, stirring constantly to prevent lumps from forming. Bring to a simmer and cook for 2 minutes, stirring constantly.

Once the stock has been incorporated and the sauce is smooth, work in the Worcestershire sauce, sugar and tomato purée. Bring the sauce just to a boil, stirring constantly, then reduce to a simmer and cook for 15 minutes.

Take off the heat and set aside to cool slightly then turn into a blender or food processor and blitz until smooth (you can also use a stick blender). Return the sauce to the pan and place over medium heat. Now add in the sultanas, scatter over the black pepper and stir to combine.

Serve hot either poured over the chips or serve the chips alongside the sauce.

This is also a great chip-shop curry sauce to which you can add chicken or turkey.