Chicken Korma Poutine

SERVES 2-3

15 MINS PREP

COOKS IN 25 MINS

We’ve turned a British take-away favourite into a meal you’ll want to make again and again. Try this delicious family dinner idea this weekend.

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Tailored to Taste

Curry and chips is a very British curry house dish. It’s not something you would see in India but we wanted to experiment and now we love and get it! For a proper meal, we recommend adding some protein or veg (see below).

Ingrédients

1 pack of The Spice Tailor Delicate Korma Curry
2 - 3 chicken thighs, cut into small cubes
125 ml chicken stock or 1/3rd of a stock cube and extra water
450g potatoes, cut into 1½ cm chips
or bought oven-baked chips
Vegetable oil for deep frying
A good handful of cheese curds (optional)
A little chopped fresh parsley for garnish

Méthode

Preheat the oven to 180°C/350°F.
Mix the two Korma sauces packets in a bowl and divide into half. Place the chicken pieces in one half.
Peel and cut floury potatoes into 1½ cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured), 5 mins or so. Remove and set aside for now but increase the heat to of the oil to 160°C.
Place the chicken on an oiled baking sheet and place in the oven under the grill and cook until done and lightly charred - around 6 minutes.
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.
Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown.
To serve, place the chips in a bowl and pour over the Korma gravy. Top with the grilled chicken and cheese curds (if you like). Garnish with chopped herbs and serve.

Tailored to Taste

Curry and chips is a very British curry house dish. It’s not something you would see in India but we wanted to experiment and now we love and get it! For a proper meal, we recommend adding some protein or veg (see below).

Ingrédients

1 pack of The Spice Tailor Delicate Korma Curry
2 - 3 chicken thighs, cut into small cubes
125 ml chicken stock or 1/3rd of a stock cube and extra water
450g potatoes, cut into 1½ cm chips
or bought oven-baked chips
Vegetable oil for deep frying
A good handful of cheese curds (optional)
A little chopped fresh parsley for garnish

Méthode

Preheat the oven to 180°C/350°F.
Mix the two Korma sauces packets in a bowl and divide into half. Place the chicken pieces in one half.
Peel and cut floury potatoes into 1½ cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured), 5 mins or so. Remove and set aside for now but increase the heat to of the oil to 160°C.
Place the chicken on an oiled baking sheet and place in the oven under the grill and cook until done and lightly charred - around 6 minutes.
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.
Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown.
To serve, place the chips in a bowl and pour over the Korma gravy. Top with the grilled chicken and cheese curds (if you like). Garnish with chopped herbs and serve.

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Fabriqué avec notre délicieux

Cari Korma Doux

Un curry vraiment polyvalent, magnifiquement aromatique, délicatement épicé et au goût de noix, qui met en valeur les épices les plus fines de l'Inde. Parfait avec les viandes rouges, le poulet, les fruits de mer, les légumes, le paneer ou les œufs.

Recommandation d’Anjum