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tandoori chicken chips

Tandoori Chicken Chips

Leftover Tandoori Chicken Chips with a spicy dressing. Topped with red onion, spring onion and coriander.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine Indian
Servings 2 people

Ingredients
  

  • 500g  Maris piper potatoes (cut into chips)
  • 1 tbsp Olive oil (or fry light spray to be healthier)

Spicy Dressing

  • 2 tbsp Leftover curry sauce (I used jalfrezi sauce)
  • 1 tbsp Greek yoghurt (or mayonnaise)
  • 1/2 tbsp Lime juice

Toppings

  • Leftover tandoori chicken (or any curry leftover meat)
  • 4 Spring onions (chopped)
  • 1/2 Red onion (diced)
  • Handful fresh coriander (optional)

Instructions
 

  • Preheat air fryer to 190. Cut the potatoes into chips and add to a pan with boiling water with a pinch of salt. Boil for 3 minutes and then drain in a colander. Place on kitchen towel to remove excess moisture.
  • In a large bowl add the oil, and salt and pepper to taste. Add the chips and toss until well-coated (you can use fry light if you want to be healthier, simply toss the chips in the bowl whilst you spray, until well-coated). Add to the air fryer and cook for 12-15 minutes, turning the fries halfway through (until golden brown).
  • Meanwhile, add the curry sauce, Greek yoghurt, and lime juice to a small bowl and mix until combined. Pull the chicken apart into bite-sized pieces.
  • Remove the chips from the air fryer and place them in two bowls. Season with salt to taste. Top with the chicken, spicy dressing, spring onions, red onion, and coriander to garnish. (You can add fresh chillies or chilli flakes if you like more heat!) Serve and enjoy.
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