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Curry cHIPS

Curry and chips go together like salt and pepper, the leaving cert and good weather, Romeo and Juliet, the Ploughing Championships and mud, Friday nights and Netflix, the list goes on... some things were just meant to be together.

Our chips recipe is quite a healthy one with no added fat.  If you like our Meade Chunky Chips prepared air-fried or oven baked, then you are definitely within your rights to say you are eating a low cal, healthy meal!

curry chips.jpg


  • 1 large onion, chopped

  • 1 leek, finely chopped

  • 3 cloves of garlic crushed

  • tsp of fresh ginger

  • 1-2 tbs of curry powder (depending on how spicy you like it)

  • 1 tablespoon of soy sauce 

  • 840ml of chicken or vegetable stock

  • salt and black pepper

  • spray oil

  • Meade Chunky Chips to serve with the above curry sauce.


  • Spray a frying pan over a medium high heat with spray oil

  • Add the onion and leeks and fry till softened.

  • Add the garlic, ginger, curry powder and soy sauce and stir to coat.

  • Pour in the stock

  • Bring to a boil, reduce heat and simmer for 30min.

  • Add to a blender and blend till smooth.

  • Add back to the saucepan on a medium heat, season with salt and black pepper to taste and allow to reduce down and thicken.

  • If it reduces down too much you can just add a little more stock.

  • Serve over our Meade Fresh Chunky Chips and enjoy!

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