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!

Tikka Masala Poutine

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Traditional chicken tikka masala sauce (without chicken) serves as the brown gravy for this take on tikka masala poutine.

By: Chrissy

Ingredients

For the sauce:
2 TB vegetable oil
1 medium onion, diced (about 1 cup)
3 garlic cloves minced
2 tsp fresh ginger, grated
1 jalapeno, deseeded and minced
1 TB tomato paste
1 1/2 TB garam masala
1/4 tsp turmeric
1/2 tsp smoked paprika
1/2 lemon, juiced (about 2 TB)
1 (28 ounce) can crushed tomatoes
4 tsp sugar
1/2 tsp salt
1 tsp black pepper
1 cup half and half or cream
For the rest:
2 bags frozen French fries (enough for 4 people)
2 cups mini mozzarella balls
1/2 cup fresh cilantro, chopped

Directions

Step 1 While the fries are cooking, make the sauce. Heat oil in large, deep skillet over medium heat. Add onion and pepper, and cook, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, jalapeño, tomato paste, garam masala, paprika, turmeric, and lemon juice
Step 2 cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt
Step 3 bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Cover to keep warm while you cook the fries.
Step 4 Cook the fries according the manufacturer’s directions.
Step 5 To serve, divide the French fries between 4 plates. Divide the cheese curds between the four plates, distributing the cheese evenly. Cover with the desired amount of sauce (keep any extra for later use). Garnish with the cilantro and serve hot.