Description
Golden crinkle-cut chips smothered in a rich, velvety Japanese-style katsu curry sauce. A comforting fusion dish that’s easy to make, packed with flavor, and absolutely perfect for cozy nights in.
Ingredients
Scale
- 800g Crinkle Cut Potatoes: cut into fries and baked or air-fried until crispy
- 1 medium Onion: finely chopped, adds sweetness and depth
- 2 cloves Garlic: minced, brings aromatic intensity
- 1 large Carrot: grated or finely chopped for natural sweetness
- 1.5 tablespoons Curry Powder: the core flavor of the sauce
- 1.5 tablespoons Plain Flour: thickens the curry sauce
- 500ml Vegetable Stock: adds savory depth to the sauce
- 1 tablespoon Soy Sauce: adds umami and balances the flavor
- 2 tablespoons Oil: for sautéing the vegetables and forming the roux
Instructions
- Preheat Your Equipment: Heat your oven to 220°C (428°F) or air fryer to 200°C (392°F).
- Combine Ingredients: In a saucepan, heat oil and sauté onion, garlic, and carrot until softened.
- Prepare Your Cooking Vessel: Stir in flour and curry powder. Cook for 1-2 minutes, stirring constantly.
- Assemble the Dish: Gradually pour in vegetable stock while whisking. Add soy sauce and simmer for 10-15 minutes until thick.
- Cook to Perfection: Bake or air-fry chips until crispy and golden.
- Finishing Touches: Optionally blend the sauce for smoothness. Season chips with salt.
- Serve and Enjoy: Pour hot curry sauce over chips and garnish as desired.
Notes
- Use crinkle-cut chips for better sauce coverage.
- Blend the curry sauce for a silky texture.
- Make the curry sauce in advance and store it in the fridge for up to 3 days.
- Freeze leftover sauce for quick future meals.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: katsu curry, curry sauce, loaded chips, vegetarian comfort food, fusion recipe