Chicken Korma Poutine

Tips and inspiration

Curry and chips – otherwise known as fries – are a very British curry house dish. It’s not something you would see in India, but we wanted to experiment to create a poutine-inspired dish. For a complete meal, we recommend adding some protein or veg (see below).

Method

Step one
Preheat the oven to 350°F.

Step two
Mix the two Korma sauces packets in a bowl and divide into half. Place the chicken pieces in one half.

Step three
Peel and cut the potatoes into ½ inch fries. Pat dry. Blanch in boiling water until just soft. Drain and cool.

Step four
Heat your fryer or a saucepan of vegetable oil to 480⁰F. Add your fries and cook until done (but not colored), approx. 5 mins or so. Remove and set aside for now but increase the heat of the oil to 600⁰F.

Step five
Place the chicken on an oiled baking sheet and place in the oven under the broiler and cook until done and lightly charred – around 6 minutes.

Step six
Meanwhile, in a saucepan, add the other half of the Korma sauce, add the chicken stock and simmer to make a light, creamy gravy – around 4 minutes.

Step seven
Meanwhile, finish the fries. Add them back to the fryer and cook until crisp and golden brown.

Step eight
To serve, place the chips in a bowl and pour over the Korma gravy. Top with the grilled chicken and shredded cheese (if you like). Garnish with chopped herbs and serve.