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!