Esta es una exhibición prevé de cómo se va ver la receta de 'Singapore Curry' imprimido.

Receta Singapore Curry
by DCMH

Singapore Curry
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

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

  1. Cut chicken into 3/40-inch pieces. Reserve for later step.
  2. Melt margarine in steam-jacketed or other large kettle. Add flour and stir until smooth. Cook 5 minutes.
  3. Add stock gradually, stirring constantly with a wire whip. Cook until thickened.
  4. Add salt, pepper, and curry powder.
  5. Add chicken and stir gently to prevent breaking of chicken pieces. Return temperature to 170-degree F.
  6. Taste and add more seasonings as the chicken takes up the curry flavor. It should be quite yellow and have a distinct curry flavor.
  7. Cook rice according to directions. This amount of rice will allow very generous servings, 6 oz.
  8. Serve curried chicken over rice, with accompaniments.