Ingredients

1 pack of The Spice Tailor Delicate Korma Curry
2 - 3 chicken thighs, cut into small cubes
125 ml chicken stock or 1/3rd of a stock cube and extra water
450g potatoes, cut into 1½ cm chips
or bought oven-baked chips
Vegetable oil for deep frying
A good handful of cheese curds (optional)
A little chopped fresh parsley for garnish

Method

Preheat the oven to 180°C/350°F.
Mix the two Korma sauces packets in a bowl and divide into half. Place the chicken pieces in one half.
Peel and cut floury potatoes into 1½ cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured), 5 mins or so. Remove and set aside for now but increase the heat to of the oil to 160°C.
Place the chicken on an oiled baking sheet and place in the oven under the grill and cook until done and lightly charred - around 6 minutes.
Meanwhile, in a saucepan, add the other half of the Korma sauce, add the chicken stock and simmer to make a light, creamy gravy - around 4 minutes.
Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown.
To serve, place the chips in a bowl and pour over the Korma gravy. Top with the grilled chicken and cheese curds (if you like). Garnish with chopped herbs and serve.

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