Cook & Prep time: 50 minutes
Calories: 300-400
  • 1 large potato, washed
  • 25g breadcrumbs
  • ¼ onion, diced
  • 1 handful of parsley, finely chopped
  • Olive oil
  • Seasoning

Homemade Coleslaw

  • 1 carrot, grated
  • ¼ red cabbage, finely sliced
  • 1 onion, finely sliced
  • 2 tbsp mayonnaise
  • 2 tbsp yoghurt
  • 1 tbsp white wine vinegar
  • 2 tbsp honey
  • Squeeze of lemon
  • Finely chopped parsley
  • Seasoning 

Homemade curry sauce

  • 1 onion, finely diced
  • 2 garlic cloves, grated
  • 2 tbsp plain flour
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 100ml - 200ml chicken stock
  1. Preheat the oven to 200C fan.
  2. Drizzle some oil onto a tray. Chop the potato into chunky chips and pop them onto the tray. Follow with some salt and pepper. Place them into the oven for 20-25 minutes. Make sure to flip them around half way through and season with some extra salt and pepper.
  3. While the chips are cooking prepare a simple stuffing.
  4. Pop the diced onion into a pan with some olive oil and sauté over a low to medium heat for 5-10 minutes. Follow with the breadcrumbs, some seasoning and finely chopped parsley. Leave to the site until ready to serve.
  5. For the curry sauce, sauté the onion & garlic off in a pan. Once the onion is translucent, add in the flour, curry powder & tumeric. Mix everything together. Gradually add the stock while continuously stirring. Once everything is added in, blitz it together to get a smooth consistency. Season with salt & pepper.
  6. Once the chips are cooked. Add them all onto a plate with a generous serving over coleslaw, stuffing and homemade curry sauce. Enjoy.