Facebook Chicken Korma Poutine Recipe | The Spice Tailor

Chicken Korma Poutine

  • 2-3serves
  • 15mins prep
  • 25mins cook
Made with
Delicate Korma Curry

Delicate Korma Curry


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  • 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


  1. Preheat the oven to 180°C/350°F.
  2. Mix the two Korma sauces packets in a bowl and divide into half. Place the chicken pieces in one half.
  3. Peel and cut floury potatoes into 1½ cm chips. Pat dry. Blanch in boiling water until just soft.  Drain and cool.
  4. 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.
  5. 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.
  6. 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.
  7. Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown. 
  8. 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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