Hot Chips with Japanese Curry Sauce
Recipe by Justine Schofield
Serves 2 | 
Cook 5 minutes
Ingredients
- 200g AYAM™ Japanese Curry Sauce
- ¼ cup currants, rehydrated
- Salt
- Potato chips, to serve
Method
- In a saucepan, add the Japanese curry sauce and currants with a splash of water.
- Bring the sauce to a boil, and continue stirring until the sauce thickens.
- Sprinkle salt ofer chips, and pour sauce over.
