The Butter Chicken Poutine is made with an easy to make butter chicken gravy, but no chicken. It's a delicious Canadian treat. You will LOVE it!
Ingredients
The Poutine
4mediumrusset potatoes, scrubbed and cut into ¼-inch strips (no need to peel them)
1tablespoonoil, any neutral-flavored cooking oil
1teaspoonsea salt
2teaspoonscornstarch
1cupcheese curds
Butter Chicken Gravy
1tablespoonoil, any neutral-flavored cooking oil
1mediumyellow onion, roughly chopped
1 ½teaspoonsfresh ginger, chopped
3clovesgarlic, crushed
1 ½teaspoonsgaram masala
½teaspoonEACH: ground turmeric, coriander, and cumin
¼teaspoonchili powder
14ouncecan of crushed tomatoes
½ cupwater
¼ cupwhipping cream, or coconut milk
1-2tablespoonsbrown sugar, to taste
1tablespoonalmond butter
Sea salt, to taste
Cilantro, to serve
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line 2 - 11x13 baking sheets with parchment paper. Rinse the fries well under cold running water. Dry them with a clean dish towel. Place the potatoes in a large bowl. Add the oil and salt and mix them together using your hands. Add the cornstarch and toss so that each of the fries are coated.
Lay the fries on the prepared baking sheets in a single layer. Make sure there is a little room between each fry so they crisp well. Bake in the oven for 30-40 minutes, turning halfway through.
Make the butter chicken gravy while the fries cook. Add the oil to a medium-sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute.
1 tablespoon oil, 1 medium yellow onion, 1 ½ teaspoons fresh ginger, 3 cloves garlic
Add the garam masala, turmeric, coriander, cumin, and chili powder to the pan and stir until fragrant, about 1 minute. Add the crushed tomatoes and water and scrape the bottom of the pot to remove any brown bits. Bring the pot to a boil then reduce the heat and let it simmer for 15 minutes.
1 ½ teaspoons garam masala, ½ teaspoon EACH: ground turmeric, coriander, and cumin, ¼ teaspoon chili powder, 14 ounce can of crushed tomatoes, ½ cup water
Let the sauce cool a little and then pour the sauce into your blender and blend on high until smooth. Return the sauce to the pan and stir in the whipping cream, brown sugar, and almond butter. Season to taste with salt.
1 tablespoon almond butter, ¼ cup whipping cream, 1-2 tablespoons brown sugar, Sea salt
Keep the sauce warm on low heat until the fries are ready. Once the fries are crispy, transfer them to a serving dish. Top them with the cheese curds and pour the butter chicken gravy over top. Serve immediately with a little cilantro on top.