chips with cream curry sauce


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Cooking receipe to make chips with cream curry sauce under category General Recipes. You may find some video clips related to this receipe below.

chips with cream curry sauce

the seeds from 6 green cardamom pods

1 cinnamon stick or piece of cassia bark

4 cloves of garlic crushed

2cm lump of ginger peeled and grated

1 teaspoon ground turmeric

4 tablespoons tomato puree

400g tin of tomatoes and their juice

1 teaspoon of chilli powder or crushed chillies

125g butter

125ml double cream

1 handful of roughly chopped coriander leaves

the basic chip recipe(qv)

Put the cardamom seeds cinnamon or cassia garlic and ginger in a mediumsized saucepan with the ground turmeric tomato puree and tomatoes.

Stir in the chilli powder or crushed chillies and about 250ml of water.

Bring to the boil add a teaspoonful of salt and turn down to a simmer.

Cook at a steady simmer for 20 minutes then scoop out the cinnamon stick or cassia bark.

Whiz the remaining mixture in a blender to a thin sludge.

Retum to the pan and add the butter and cream.

Stir and simmer for about 5 minutes until thick and unctuous.

Taste correct the seasoning with salt and black pepper then stir in the coriander leaves and the cooked chips.

Serve immediately.

Serves 4

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