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.
Chicken:
  • Cooked chicken, white or dark your preference
  • Amount again your preference
Fries:
  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.
Cheese:
  1. Cheddar cheese curds.  (Hard to find, a substitute is mozzarella curds.)
Plating:
  1. Fries
  2. Cheese
  3. Chicken
  4. Gravy
  5. Scallions

See above video to see how it all comes together.