← Nouns Cooking · West & East African

Ingredients

• 600 g oven chips or homemade thick-cut chips
• 2 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 2 cm piece Ginger, grated
• 2 Green chilli, chopped
• 1 tsp Curry powder
• ½ tsp Ground turmeric
• 1 tsp Chilli powder
• 1 tsp Ground coriander
• 150 ml Passata
• 3 tbsp Ketchup
• 1 tsp Sugar
• 1 tbsp lemon juice, plus wedges to serve
• ½ tsp Salt
• 1 handful Coriander (cilantro), chopped

Method

1. Bake or air-fry the chips according to the packet (or deep-fry homemade chips) until golden and crisp, about 20–25 min.
2. Meanwhile, heat the oil in a large frying pan over medium heat and fry the onion for 4 min. Add the garlic, ginger and green chillies and cook for 1 minute.
3. Stir in the curry powder, turmeric, chilli powder and coriander for 30 seconds, then add the passata, ketchup, sugar and salt. Simmer for 4–5 min, until thick and glossy.
4. Stir in the lemon juice, tip in the hot chips and toss until every chip is coated. Scatter with coriander and serve straight away with lemon wedges.

Tips

• Toss and eat at once: the chips soften if they sit in the sauce.
• Most ketchups are gluten-free, but check the label if it matters.

Sources

Written in our own words after cross-checking these recipes:

The Cinnamon Jar J Cooking Odyssey Mayuri's Jikoni