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West Indian Curry Chicken Poutine is a Must-Try

PREP TIME
10 min
COOK TIME
30 min
YIELDS
4 servings

With the vibrance and spice of a West Indian chicken curry and the comfort of a Canadian classic, this chicken curry poutine features stacks of fresh baked french fries from the Eat With Us Cookbook, a sprinkling of squeaky cheese curds, spicy chicken and a drizzling of curry gravy. It’s a Menu Mashup that really packs a punch.

Related: West Indian Egg Curry and Roti

Love this curry chicken poutine? Try these karaage chicken and green onion waffles next!

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Ingredients

1 ½
lbs french fries (homemade or store-bought)
1
medium onion, chopped
3
green onions, chopped and divided
6
cloves garlic, chopped
2
wiri wiri peppers (or Scotch Bonnet)
1
tsp fresh thyme
1
lb boneless skinless chicken thighs
2
Tbsp curry powder
1
Tbsp garam masala
1
Tbsp geera
¼
cup olive oil
1
Tbsp tomato paste
2
Tbsp flour
2
cups chicken stock
12
oz cheese curds
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Directions

ingredients for curry chicken poutine
Step 1

Preheat the oven and cook fries as directed on the package.

Step 2

Make a green seasoning by placing the chopped onion, 2 chopped green onions, garlic, wiri wiri and thyme in a blender. Add a quarter cup of water and pulse for about 10 seconds. Transfer to a bowl and set aside.

Step 3

In a medium bowl toss chicken thighs with 2-3 tablespoons of the green seasoning, until coated, then set aside.

Step 4

Combine curry powder, garam masala and geera with the remaining green seasoning.

Step 5

Heat a deep skillet or Dutch oven on medium-high. Add oil and once it begins to smoke, carefully add the green seasoning. Cook for 5 minutes, stirring constantly, until deep brown and fragrant. Add a splash of water if the spices begin to stick to the bottom of the pan.

Step 6

Arrange the chicken in the pan and cook for 5 minutes, adding a splash of water as necessary so the spices don’t burn on the bottom of the pan. Flip the chicken, cover the pan and cook an additional 5 minutes or until the chicken is cooked through.

West Indian chicken curry in a pot
Step 7

Transfer the chicken to a bowl to rest then add the tomato paste to the pan. Cook for 2 minutes stirring constantly, then stir in flour and cook for another 3 minutes. Pour in the chicken stock and whisk until smooth. Bring to a boil, then reduce heat and simmer until it reaches a gravy consistency, about 5 minutes.

Step 8

For assembly, arrange a portion of fries in a shallow bowl and sprinkle with cheese curds.

Step 9

Chop the chicken and arrange on the curds then smother with the curry gravy. Sprinkle with remaining green onions.

curry chicken poutine in a bowl

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