Delicious butter chicken poutine

Ingredients

• 960–1,440 ml (4–6 cups)cooked chips
• 2 packetsPatak's butter chicken sauce
• 1 bagcheese curds
• 1cooked chicken breast (or 240 ml / 1 cup chicken pieces)
• 1spring onion, sliced into rounds

Instructions

1. 1

   Warm and assemble

   Heat the sauce in the microwave or in a small saucepan. Divide the chips among four portions. Add a handful of cheese curds and some chicken to each portion, then pour the sauce over the top. Finish with spring onion and serve straight away.

What is butter chicken poutine?

Poutine is a Québécois dish traditionally made with chips, cheese curds and gravy. This version takes that familiar combination in a different direction, using butter chicken sauce and cooked chicken.

The ready-made sauce keeps the assembly simple, while the hot chips and sauce soften the curds just enough without losing the contrast of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 31g protein, 65g carbs, 30g fat.

The chips provide most of the carbohydrates, while the cheese curds and sauce contribute much of the fat; the chicken and curds provide protein. The nutrition estimate is approximate because the packet and bag sizes are not specified. Pair a portion with salad or other vegetables for a more balanced plate.

Choosing the ingredients

Chips: Use freshly cooked chips, or heat prepared ones until hot and crisp before assembling. The recipe gives a range, so use the larger amount for a less saucy result.

Curds: Add a handful to each portion while the chips are hot. Their mild flavour balances the spiced, creamy sauce.

Chicken: Use a cooked breast or about 240 ml (1 cup) of chicken pieces. Have it ready before warming the sauce so the finished portions can be served promptly.

Warm the sauce gently

The sauce can be heated in the microwave or in a small saucepan. If using a pan, warm it over a gentle heat and stir so it heats evenly.

The method does not specify a heating time, so follow the packet directions and make sure the sauce is hot before pouring it over the portions.

Build each portion

Layer the curds and chicken over the chips, then pour on the hot sauce. This order lets the sauce reach the toppings and chips while keeping the spring onion fresh for the finish.

Serve as soon as everything is assembled. Leaving the portions to stand will make the chips softer.

Texture and doneness

The chips should be hot when plated, and the sauce should be warmed through. Since the chicken is already cooked, it only needs to heat from the hot sauce and chips.

For more contrast, start with crisp chips and add the sauce just before serving. The curds will soften where the sauce touches them.

What to serve alongside

This is a rich, substantial dish, so a simple green salad or crunchy raw vegetables make a fresh contrast. Serve any sides separately so they do not soften under the sauce.

Divide the poutine into four portions as directed, and bring it to the table straight away.

Recipe notes & tips

• Cook or reheat the chips until hot before assembling.
• Have the cooked chicken ready before warming the sauce.
• Heat the sauce according to its packet directions.
• Divide the toppings evenly so every portion gets curds and chicken.
• Pour on the sauce just before serving to preserve more chip crispness.
• Slice the spring onion shortly before serving for a fresh garnish.

Variations

• Extra spring onion: Add more sliced spring onion for a sharper, fresher finish.
• Crispier chips: Cook the chips until deeply golden before adding the toppings.
• More chicken: Use extra cooked chicken for a meatier serving.
• Milder sauce: Use less sauce and serve the rest alongside.
• Peppery finish: Add freshly ground black pepper just before serving.

Common mistakes to avoid

• Cold chips: Heat them before assembly so the curds and chicken are not served on a cool base.
• Overheated sauce: Warm it gently and follow the packet directions to avoid scorching.
• Assembling too early: Add the sauce just before serving so the chips do not become overly soft.
• Uneven portions: Divide the chips first, then share the curds and chicken across all four plates.
• Using uncooked chicken: The recipe calls for cooked chicken, so cook it fully before assembling.

How to store

For the best texture, serve immediately. Refrigerate leftovers in a covered container and use within 3 days; the chips will soften. Reheat until piping hot, preferably with the components separated if possible.

Frequently asked questions