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Chip-top Keema Curry Spice

Chip-top Keema Curry Spice

Experience a new twist and satisfy your hunger with the delicious combination of baked potatoes and curry spice in this Chip-top Keema Curry Spice Recipe. 

Serves 2


  • 500g potatoes*
  • Spray oil
  • Salt
  • 200g 5% fat extra-lean mince
  • 1 small onion, chopped
  • 1 dspn curry paste
  • 1 dspn Keema Curry Spice powder
  • 1 Oxo chicken stock cube
  • 400g can chopped tomatoes
  • 100g frozen peas


  1. Pre-heat oven to 220ºC/gas mark 8.
  2. Peel and boil potatoes in large pieces, or microwave potatoes in their skins, until just cooked through. When cool enough to handle, cut into chips or wedges. Place on a baking tray, spray with oil, season with a little salt and bake in the oven about 20-25 minutes, until golden brown.
  3. Meanwhile, brown the mince and onion together in a non-stick pan. Stir in the curry paste and powder and cook 1 minute.
  4. Stir in the tomatoes and crumbled stock cube. Bring to the boil, then lower heat and simmer 10 minutes. Add the peas and simmer a further 5-10 minutes.
  5. For each person, serve half the curry in a bowl with half the chips piled on top.
  6. * TIP: As an alternative to making the chips/wedges, you could instead ovenbake 300g frozen weight McCain’s Home Fries to be shared between the two servings. If you choose this option, count 15 Checks, 16 Fat g (375 calories) per serving.


Click here to buy Keema Curry Spice, and other herbs and spices



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