Chicken Curry

Family Child Care

Ingredients Amount / Measure Notes
  • curry powder 4 tsp
  • garlic powder 1/2 tsp
  • onion powder 1/2 tsp
  • ranch mix 1 tsp
  • frozen cooked diced chicken 8 oz
  • chicken stock 8 tbsp
  • water 1 tsp
  • cornstarch 2 tsp
  • onion 1-1/2 cup
  • vegetable oil 1/4 tsp
  • apple cider vinegar 2 tsp
  • cilantro 1/4 cup


INSTRUCTIONS


  • Toss seasonings with chicken as a dry rub to infuse flavor. Let marinate overnight or for 2 hours in the fridge.
  • Heat chicken stock (with water) and add cornstarch. Stir until thickened and pour over chicken. Heat to 165°F.
  • Julienne onions and toss in oil. Roast in oven for 7 minutes until tender and slightly brown.
  • Toss with vinegar and cilantro then stir into chicken mixture. Serve hot.

NUTRITION INFORMATION


Nutrition Facts
Chicken Curry - Family Child Care
Serving Size
 
1 cup
Amount per Serving
Calories
107
% Daily Value*
Fat
 
2.61
g
4
%
Saturated Fat
 
0.09
g
1
%
Sodium
 
119
mg
5
%
Carbohydrates
 
7.11
g
2
%
Fiber
 
1.91
g
8
%
Sugar
 
2
g
2
%
Protein
 
12.92
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Chicken-Curry-4.pdf
Age Group: Family Child Care
Serving Size: 4

A flavorful curry with tender chicken and aromatic spices.

Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • 002015 CURRY POWDER 1/2 cup
  • 002020 GARLIC POWDER 1 Tbsp
  • 002026 ONION POWDER 1 Tbsp
  • 902937 Ranch Mix 2 Tbsp
  • 051520 Chicken, Diced, Cooked, Frozen 3 lbs + 2 ozs
  • 000084 CHICKEN STOCK 1 cup
  • 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 Tbsp
  • 020027 CORNSTARCH 1/4 cup
  • 011282 ONIONS,RAW 9 7/8 cup
  • 050385 OIL, VEGETABLE 1/2 Tbsp
  • 002048 VINEGAR,CIDER 1/4 cup
  • 011165 CORIANDER (CILANTRO) LEAVES,RAW 1/2 CUP (CHOPPED)


INSTRUCTIONS


  • Toss seasonings with chicken as a dry rub to infuse flavor. Let marinate overnight or for 2 hours in walk-in, or in the fridge.
  • Heat chicken stock (with water) and add cornstarch. Stir until thickened and pour over chicken. Heat to 165°F.
  • Julienne onions and toss in oil. Roast in oven for 7 minutes until tender and slightly brown.
  • Toss with vinegar and cilantro then stir into chicken mixture. Serve hot.

NUTRITION INFORMATION


Nutrition Facts
Chicken Curry - Child Care Centers - 25 servings
Serving Size
 
1 cup
Amount per Serving
Calories
107
% Daily Value*
Fat
 
2.61
g
4
%
Saturated Fat
 
0.09
g
1
%
Cholesterol
 
42
mg
14
%
Sodium
 
119
mg
5
%
Carbohydrates
 
7.11
g
2
%
Fiber
 
1.91
g
8
%
Sugar
 
2
g
2
%
Protein
 
12.92
g
26
%
Vitamin A
 
82.2
IU
2
%
Vitamin C
 
5
mg
6
%
Calcium
 
22.94
mg
2
%
Iron
 
0.88
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Chicken-Curry-CACFP-25.pdf
Age Group: Child Care Centers
Serving Size: 25

A flavorful curry with tender chicken and aromatic spices.

Schools - 50 servings

Ingredients Amount / Measure Notes
  • 002015 CURRY POWDER 1 cup
  • 002020 GARLIC POWDER 2 Tbsp
  • 002026 ONION POWDER 2 Tbsp
  • 902937 Ranch Mix 1 oz
  • 051520 Chicken, Diced, Cooked, Frozen 6 lbs + 4 ozs
  • 000084 CHICKEN STOCK 2 cups
  • 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1/4 cup
  • 020027 CORNSTARCH 1/2 cup
  • 011282 ONIONS,RAW 5 lbs
  • 050385 OIL, VEGETABLE 1 Tbsp
  • 002048 VINEGAR,CIDER 1/2 cup
  • 011165 CORIANDER (CILANTRO) LEAVES,RAW 1 CUP (CHOPPED)


INSTRUCTIONS


  • Toss seasonings with chicken as a dry rub to infuse flavor. Let marinate overnight or for 2 hours in walk-in.
  • Heat chicken stock (with water) and add cornstarch. Stir until thickened and pour over chicken. Heat to 165°F.
  • Julienne onions and toss in oil. Roast in oven for 7 minutes until tender and slightly brown.
  • Toss with vinegar and cilantro then stir into chicken mixture. Serve hot.

NUTRITION INFORMATION


Nutrition Facts
Chicken Curry - Schools - 50 servings
Serving Size
 
1 cup
Amount per Serving
Calories
107
% Daily Value*
Fat
 
2.61
g
4
%
Saturated Fat
 
0.09
g
1
%
Cholesterol
 
42
mg
14
%
Sodium
 
119
mg
5
%
Carbohydrates
 
7.11
g
2
%
Fiber
 
1.91
g
8
%
Sugar
 
2
g
2
%
Protein
 
12.92
g
26
%
Vitamin A
 
82.2
IU
2
%
Vitamin C
 
5
mg
6
%
Calcium
 
22.94
mg
2
%
Iron
 
0.88
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Chicken-Curry-50.pdf
Age Group: Schools
Serving Size: 50

A flavorful curry with tender chicken and aromatic spices.

Schools - 100 servings

Ingredients Amount / Measure Notes
  • 002015 CURRY POWDER 2 cups
  • 002020 GARLIC POWDER 1/4 cup
  • 002026 ONION POWDER 1/4 cup
  • 902937 Ranch Mix 2 ozs
  • 051520 Chicken, Diced, Cooked, Frozen 12 lbs + 8 ozs
  • 000084 CHICKEN STOCK 1 qt
  • 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1/2 cup
  • 020027 CORNSTARCH 1 cup
  • 011282 ONIONS,RAW 10 lbs
  • 050385 OIL, VEGETABLE 2 Tbsp
  • 002048 VINEGAR,CIDER 1 cup
  • 011165 CORIANDER (CILANTRO) LEAVES,RAW 2 CUPS (CHOPPED)


INSTRUCTIONS


  • Toss seasonings with chicken as a dry rub to infuse flavor. Let marinate overnight or for 2 hours in walk-in.
  • Heat chicken stock (with water) and add cornstarch. Stir until thickened and pour over chicken. Heat to 165°F.
  • Julienne onions and toss in oil. Roast in oven for 7 minutes until tender and slightly brown.
  • Toss with vinegar and cilantro then stir into chicken mixture. Serve hot.

NUTRITION INFORMATION


Nutrition Facts
Chicken Curry - Schools - 100 servings
Serving Size
 
1 cup
Amount per Serving
Calories
107
% Daily Value*
Fat
 
2.61
g
4
%
Saturated Fat
 
0.09
g
1
%
Cholesterol
 
42
mg
14
%
Sodium
 
119
mg
5
%
Carbohydrates
 
7.11
g
2
%
Fiber
 
1.91
g
8
%
Sugar
 
2
g
2
%
Protein
 
12.92
g
26
%
Vitamin A
 
82.2
IU
2
%
Vitamin C
 
5
mg
6
%
Calcium
 
22.94
mg
2
%
Iron
 
0.88
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Chicken-Curry-100.pdf
Age Group: Schools
Serving Size: 100

A flavorful curry with tender chicken and aromatic spices.