In the Kitchen: Curry Chicken Poutine

In the kitchen, Chef Susan Alper joins us from Clean Plate making Curry Chicken Poutine.

For the Sauce

  • 2 T Curry Powder (or to taste)
  • 1 can Coconut Milk
  • 1 inch piece fresh Ginger, rasped
  • 3/4 cup Onions, diced
  • 1 cup Chicken Stock
  • 1/2 bunch Scallions, chopped
  • 1 1/2 T vegetable oil
  • 2 Garlic Cloves, pressed

Directions for Sauce

  1. Sauté onion on medium heat until soft and translucent.
  2. Add garlic, ginger and curry powder and cook 2 minutes more.
  3. Add coconut milk and chicken stock.
  4. Salt and pepper to taste.
  5. Let simmer 10-15 minutes.
  6. Puree in blender or food processor.
  7. Add 1/2 of the scallions, reserving the rest for garnish.
  • Cooked chicken, white or dark your preference
  • Amount again your preference
  1. Unseasoned frozen steak fries.  Again amount depends on your appetite.
  2. Cook them well. If they are soft they will get soggy from the gravy.
  1. Cheddar cheese curds.  (Hard to find, a substitute is mozzarella curds.)
  1. Fries
  2. Cheese
  3. Chicken
  4. Gravy
  5. Scallions

See above video to see how it all comes together.