West Indian Curry Chicken Poutine is a Must-Try

Prep Time
10 min
Cook Time
30 min
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!



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


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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