Best 9 Curry Fries With Chive Mayonnaise Recipes

CHICKEN CURRY FRIES RECIPE BY TASTY

Steps:

• Slice chicken breast into strips.
• Add the curry powder, oil, pepper, and salt to the prepared chicken. Rub in the dry ingredients and make sure the chicken is evenly coated.
• Heat oil in a skillet over medium heat.
• Add the chicken and cook until partially done. Remove from skillet and place in a clean bowl.
• Add onions, ginger, and garlic to skillet. Cook until the onions are translucent.
• Add the diced tomato, curry powder, cayenne pepper, and chicken stock.
• Return the partially cooked chicken. Stir and cook until chicken is done.
• Stir in the chicken stock cornstarch slurry. Cook until the curry has thickened.
• Turn off the heat and stir in the Greek yogurt.
• Preheat oven to 450°F (230°C), place french fries on baking sheet, bake for 18 minutes (either from scratch or frozen).
• Pour chicken curry over french fries, garnish with cilantro, as desired.
• Enjoy!

OVEN BAKED FRENCH FRIES WITH CURRY DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Wash the russet potatoes and cut into French fries.
• Put the cut raw fries into a large bowl of ice water. Soak for 20 minutes.
• Carefully pour out water and pat fries down with a paper towel to dry. (Dry the bowl too.)
• Add fries back to the bowl. Add oil and mix well.
• Line a cookie sheet with parchment paper.
• Line up the fries so that none are touching each other. Sprinkle with salt.
• Bake for 20 minutes or until the fries brown.
• While the fries are baking, add all dip ingredients to the bowl and mix.
• When the fries come out of the oven, drizzle with lime juice and chopped cilantro (optional).

CRISPY OVEN FRIES WITH CURRY DIPPING SAUCE

Steps:

• Heat oven to 400°F. Line cookie sheet with nonstick foil or parchment paper.
• Cut potatoes into 1/2-inch-thick strips; place in large resealable food-storage plastic bag. Sprinkle potatoes with salt, cornstarch and pepper. Seal bag; shake vigorously until potatoes are well coated. Place on cookie sheet, arranging in single layer. Spray potatoes with cooking spray.
• Bake 30 minutes, turning fries once or twice, until golden brown. Serve with curry simmer sauce for dipping.

CURRY FRIES

Steps:

• 1. Peel your potatoes and place them in a bowl of cool water. Add your oil to the pan and heat with a med-high temperature (350 degrees for a fryer).
• 2. Cut your potatoes to steak size fries. rinse and drain.
• 3. In a bowl add the fries and all of the dry ingredients. Toss until everything is evenly covered.
• 4. When the oil is hot add the fries and fry until tender (you may have more than one batch). Drain and sprinkle with a little sea salt (optional). Serve.

FRENCH FRIES WITH ROASTED GARLIC MAYONNAISE

Steps:

• Heat the oven to 375 degrees F.
• Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.
• In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, water, and salt and pepper. Whisk or pulse with the machine to break up the yolks. If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream with the machine running. Then whisk or process in the garlic and lemon juice. Taste and adjust seasoning with more lemon juice, salt, or pepper. Thin the mayonnaise with more water if it is too thick.
• Pour the vegetable oil into a deep fat fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft but not browned, about 6 to 8 minutes. Remove them and drain on paper towels.
• Increase the oil temperature to 375 degrees F. Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes. Drain on fresh paper towels. Salt the French fries while they are still hot and garnish with chives. Serve immediately with the Roasted Garlic Mayonnaise as a dip.

CURRY FRIES WITH BACON AND FETA

Steps:

• Preheat the oven to 350 degrees F. Spread the bacon on a rimmed baking sheet and bake until crispy, 10 to 15 minutes.
• Mix the mayonnaise, curry powder and lime juice in a bowl and transfer to a squeeze bottle.
• Heat the oil in a deep fryer or large pot. Fry the French fries until crisp and cooked through. Transfer to a plate. Season with the blackening spice, salt and pepper.
• Drizzle the curry mayonnaise over the top. Garnish with the crumbled feta and bacon.

GARLIC-CHIVE MAYONNAISE

Steps:

• Combine all ingredients.
• Allow the mayo to rest in the refrigerator for at least 1 hour so the flavors blend.

GARLIC-CHIVE BAKED FRIES

Steps:

• Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry., Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake 20-25 minutes or until lightly browned, turning once.

COLD CHICKEN WITH CURRY MAYONNAISE

Steps:

• Season the chicken thighs with salt and pepper. Place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. Turn over from time to time. Remove the chicken from the dish and allow to cool. Skim the fat from the liquid in the dish.
• Peel and slice the onions in rings. Place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power.
• Combine the apricot jam, curry powder, vinegar and cornflour. Stir into the onion mixture. Microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. Allow to cool. Stir the mayonnaise into the cold onion mixture. Arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. Chill well.