First, get your Rooster Homestyle Chips into a hot oven and bake until golden and crisp. Season with a little salt.
Meanwhile, make the chip shop curry sauce. Peel the onions, cut them in half and finely dice.
Peel and core the apple; cut it into slices, then sticks and then dice.
Peel and crush the garlic clove.
Heat a little rapeseed oil in a saucepan and add the onion and garlic. Sweat off for 2 minutes.
Add the diced apple and curry powder, allowing the spice to cook out for 2 minutes.
Dust over the flour and stir it through the onions, garlic and apple.
Add a little of the vegetable stock and stir into the flour mixture.
Add the remaining stock and bring to the boil. Allow to cook for 10 minutes, then pour the sauce into a food processer and blitz.
Serve the chip shop curry sauce in a large dip pot or drizzled all over the chips!
The taste of the chip shop but with a whole lot fewer calories!
Preparation: 10 mins
Cooking: 25 mins
600g Rooster Homestyle Chips
2 white onions
1 green apple
1 clove of garlic
1/2 tsp curry powder
1 tbsp plain flour
150ml vegetable stock