Easy Sausage Tikka Masala with the VW Currywurst & Gunpowder Potatoes
Learn how to make this non-standard VW Currywurst Tikka Masala Recipe with Chef Philli. Master Chef Professionals 2020 finalist, Chef Philli Armitage-Mattin, joined Lamb Weston and The Sausage Man to create some fantastic food for you to cook along with. Scroll down to find the full recipe and check out the video here now!
VW Currywurst Tikka Masala
In Episode 3 of Cooking with Chef Philli, our star brings us this Great British / Asian classic with a new German twist. If you haven’t had a sausage curry before, then this is a great place to start! Extremely tasty and easy to cook, this Tikka Masala recipe comes with a side of Gunpowder Potatoes, made using Cripy Cubes from Lamb Weston.
An Anglo/Asian fusion favourite with a German twist – the Great British classic Tikka Masala meets the VW Currywurst for a flavour combination that’s hard to beat. The flavour-packed gunpowder potatoes make the perfect compliment to this quick and saucy dish.
|Ingredients||Measures (to serve two)|
|Vegetable oil||2 tbsp|
|Red onion; Diced||1|
|Garlic Cloves; Pureed||2|
|Curry Powder||2 tbsp|
|Chilli flakes||1 tsp|
|Garam Masala||1 tbsp|
Warm the currywurst in hot (not boiling) water in a large saucepan.
Fry up your onion in oil, add salt and cook until golden.
Add chopped ginger and garlic.
Add curry powder, turmeric and chilli flakes and cook out.
Add chopped tomatoes and cook down for 20 to 30 mins on a medium heat.
Add cream and garam masala.
Deep fry Crispy Cubes potatoes, drain and season with garam masala and salt.
Add Crispy Cubes in a small bowl, or chip cup, with parchment.
Add curry sauce to a small bowl garnish with onion seeds, coriander and chilli.
Add your sliced VW Currywurst and warm through.
Drizzle with mango chutney and yoghurt.
Top of with onion seeds, chilli and coriander, and decorate with fragments of poppadom.
Serve and enjoy!