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VW Currywurst Tikka Masala

  • Author: Chef Philli Armitage-Mattin
  • Prep Time: 10 mins
  • Cook Time: 20 to 30 mins
  • Total Time: 30 to 40 mins
  • Yield: 2


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
Curry Wurst 4
salt 1tsp
Red onion; Diced 1
Garlic Cloves; Pureed 2
Ginger 10 cm
Curry Powder 2 tbsp
Chilli flakes 1 tsp
Turmeric 1 tbsp
Garam Masala 1 tbsp
Chopped Tomatoes 500g
Double Cream 100ml
Crispy cubes 400g
Salt 5g
Onion seeds 5g
Coriander 5g
Chilli fresh 5g
Mango Chutney 100g
Natural Yoghurt 100g


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!