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Correo Electrónico
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Ingredientes
- 15 lbs cooked chicken
- 1 lb margarine
- 20 oz flour, all-purpose
- 5 qts chicken stock
- 1 tsp salt
- 1/2 tsp pepper, white
- 2 oz curry powder
- 5 lbs rice, converted
- 3 oz salt
- 6 1/4 qts water, boiling
- 3 Tbsp margarine or vegetable oil
- 50 serving french fried onion rings
- 10 lbs tomatoes, fresh, sliced
- 10 lbs bananas, cut in thick slices
- 1 No. Can pineapple chunks, drained
- 24 oz cocunut, shredded or flaked
- 1 lb salted peanuts
- 3 1-lb jars chutney
Direcciones
- Cut chicken into 3/40-inch pieces. Reserve for later step.
- Melt margarine in steam-jacketed or other large kettle. Add flour and stir until smooth. Cook 5 minutes.
- Add stock gradually, stirring constantly with a wire whip. Cook until thickened.
- Add salt, pepper, and curry powder.
- Add chicken and stir gently to prevent breaking of chicken pieces. Return temperature to 170-degree F.
- Taste and add more seasonings as the chicken takes up the curry flavor. It should be quite yellow and have a distinct curry flavor.
- Cook rice according to directions. This amount of rice will allow very generous servings, 6 oz.
- Serve curried chicken over rice, with accompaniments.
