Recipe: Butter Chicken x McCain Superfries
As the Fall season is here, I love hosting dinner parties. I enjoy creating and trying out new stress-free recipes. As part of McCain’s Modifry campaign, McCain asked me to create my own unique fry recipe. The Superfries are trans fat free, cholesterol free and low in saturated fat. The fries are made with 100% real Canadian potatoes with a touch of sea salt and canola oil. They can be dressed up with fresh ingredients and eaten as a meal, tasty side dish or appetizer.
I’ve put a new spin on a Canadian favourite, the poutine. Instead of the cheese curds, bacon & gravy, I’ve spiced it up with curry and spices.
I started by baking the McCain Superfries® Straight Cut at 450°F for 20 minutes. I’ve turn it half way through to get that golden brown crisp.
– McCain Superfries® Straight Cut
– 1 ½ cups full-fat Greek yogurt
– 2 tablespoons lemon juice
– 1 ½ tablespoons ground turmeric
– 2 tablespoons garam masala
– 2 tablespoons ground cumin
– 3 pounds chicken thighs
– ¼ pound unsalted butter
– 4 teaspoons canola oil
– 2 medium-size yellow onions, peeled and diced
– 4 cloves garlic, peeled and minced
– 3 tablespoons fresh ginger, peeled and finely diced
– 1 tablespoon cumin seeds
– 1 cinnamon stick
– 2 medium-size tomatoes, diced
– 1 jalapeño pepper, seeded and diced
– ⅔ cup chicken stock
– 1 ½ cups cream
– 1 ½ teaspoons tomato paste
– 3 tablespoons ground almonds
– ½ bunch cilantro leaves
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in and coat with the marinade. Cover and refrigerate for a day.
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions and cook until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft for about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered for 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Add Superfries® and Garnish with the cilantro leaves.
Disclosure: This post was brought to you by McCain Foods Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of McCain Foods Canada.