Wash your potatoes, then cut them into chips and use a kitchen towel to soak up any excess moisture from your chips
Add 7g of the curry powder onto the chips, along with the garlic granules and baking powder, then air fry your chips for 25 minutes at 200 degrees Celsius
While your chips are cooking, dice your onion and chop your chillies. Fry the onion, chilli, garlic and ginger paste in a pan using the olive oil, then add in the remaining curry powder. Mix to combine
Add the tomato puree and coconut yoghurt to the pan and combine. When your chips are ready, empty them into a bowl. Season with some salt and pepper, then empty them into your pan mix and give them a stir to ensure each chip gets coated. Empty them onto a plate and they're ready to enjoy!