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Sausage Tikka Masala with VW Currywurst by Chef Philly

Persons 2

Ingredients

  • 4 VW Currywurst from The Sausage Man
  • 2Tbs Vegetable oil
  • 1 Red onion, diced
  • 1tsp Salt
  • 2 Garlic cloves, finely chopped
  • 10cm Piece of ginger, finely chopped
  • 2Tbs Curry powder
  • 1Tbs Turmeric
  • 1tsp Dried chilli flakes
  • 500g Tomatoes, chopped
  • 1Tbs Garam masala
  • 100ml Double cream
  • 400g Seasoned Crispy Cubes from Lamb Weston
  • 5g Salt
  • 100g Mango chutney
  • 100g Natural yoghurt
  • 5g Onion seeds
  • 5g Fresh coriander, chopped
  • 5g Fresh chilli, sliced

Preparation

  1. Warm the Currywurst in hot (not boiling) water
  2. Heat the oil and fry the onion, season with salt
  3. Add the garlic and ginger, curry powder, turmeric and chilli flakes and cook out before adding in the tomatoes.  Cook down for 20-30 minutes
  4. Add the garam masala, saving a little for the Crispy Cubes, stir in the cream and slices of Currywurst
  5. Fry the Crispy Cubes according to the pack instructions and season with salt and the reserved garam masala
  6. Place the Crispy Cubes in a small bowl or chip cup to serve, top with the curry sauced Currywurst.  Garnish with a drizzle of mango chutney and natural yoghurt and top off with onion seeds, coriander and chilli