VW Currywurst Tikka Masala
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.
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Servings:
2 people
Ingredients
- 2 tbsp Vegetable oil
- 4 VW Currywurst
- 1 tsp Salt
- 1 Red onion diced
- 2 Garlic Cloves pureed
- 10cm Ginger
- 2 tbsp Curry Powder
- 1 tsp Chilli flakes
- 1 tbsp Turmeric
- 1 tbsp Garam Masala
- 500g Chopped Tomatoes
- 100ml Double Cream
- Crispy Cubes
- 400g Gunpowder Potatoes Lamb Weston
- 5g Salt
- 5g Onion seeds
- 5g Coriander
- 5g Chilli fresh
- 100g Mango Chutney
- 100g Natural Yoghurt
Instructions
- 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!