Next week is Canada day, and you all know that I celebrate it in my heart and on my table as equally as I do the 4th of July. It means that I try to make a Canada treat each year. This year a twist on that Canadian classic poutine. In this case, Tikka Masala Poutine.
Now, let me give it to you straight. I’ve never been that keen on poutine. I like my fries crispy, I think cheese curds have a weird texture that I’m not into at all, and what is brown gravy? Anyway, Pass. But. BUT. When I went to Montreal a few years ago and go to the real deal good stuff, it had me changing my tune a bit. Then, I saw that Joy the Baker made gumbo poutine, and well, it showed me that the sky’s the limit and we must not always be confined to soggy fries and nondescript gravy.
Keeping this newly realized liberty in mind, I tried to think the direction I wanted to take this. Mexican is always at the forefront of my mind, but it didn’t seem particularly novel. So I went the curry route, despite the ever so steamy temps out doors, and adapted my recipe for chicken tikka masala to give us a spicy and tangy gravy here. Steamy, it covers little balls of cheese and crispy oven fries for a swell snack or dinner treat.
Some things:
First, I used frozen fries. Yes, you can make your own oven fries, but yes, we also need to give ourselves the freedom to make shortcuts. This was mine.
Second, I went to three stores- 3! – and I could not find cheese curds. I mean, do I not live in the Midwest? Anyway, the next best thing I thought were little mozzarella balls. They were good, have a better texture IMO, and also melt better.
Third, you’ll have some sauce left. Use it to make a chicken tikka wrap or even some sort of tikka shakshuka-esqe things. Broaden your mind!
And your belly. This is a plateful, but a welcome one!
