Chicken Curry
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Spices, curry powder ‎ 1 1/2 tsp.
- Spices, garlic powder ‎ 3/8 tsp.
- Spices, onion powder ‎ 3/8 tsp.
- Seasoning Mix, Ranch, Dry, Packet, 18/3.2oz, 3.6#, Hidden Valley,21004 dry 3/4 tsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 8 1/4 oz.
- Soup, chicken broth, low sodium, canned ‎ 1 pt., 1/2 c., 2 tbsp., 3/4 tsp. ‎
- Beverages, water, tap, municipal ‎ 1 1/2 tsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1/8 oz.
- Onions, raw ‎ 2 2/3 oz.
- Garlic, raw ‎ 3/8 tsp.
- Vegetable oil, palm kernel ‎ 3/8 tsp.
- Vinegar, cider ‎ 1 1/2 tsp.
- Coriander (cilantro) leaves, raw ‎ 1 tbsp.
INSTRUCTIONS
- Toss seasonings with chicken as a dry rub to infuse flavor. Let marinate overnight or 2 hours in the refrigerator covered with plastic wrap.Â
- Julienne onions and mince garlic. In a large skillet, saute onions for 5 minutes, add chicken and garlic. Cook for an additional 2-3 minutes.Â
- In a saucepan, heat chicken broth. Bring to a simmer. In a small bowl, whisk cornstarch and water to make a slurry. Add to chicken stock, whisking until thickened and smooth.Â
- Put chicken mixture in a large rectangular pan. Pour chicken stock mixture over. Bake at 350 degrees F for 15-20 minutes covered until chicken reaches 165 degrees F. Toss in vinegar and cilantro. Hold hot for service.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Spices, curry powder ‎ 2 tbsp.
- Spices, garlic powder ‎ 1 1/2 tsp.
- Spices, onion powder ‎ 1 1/2 tsp.
- Seasoning Mix, Ranch, Dry, Packet, 18/3.2oz, 3.6#, Hidden Valley,21004 dry 1 tbsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 2 Ibs., 2 oz. ‎
- Soup, chicken broth, low sodium, canned ‎ 2 qt., 1 pt., 1 c. ‎
- Beverages, water, tap, municipal ‎ 2 tbsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 3/8 oz.
- Onions, raw ‎ 11 oz.
- Garlic, raw ‎ ‎ 1 1/2 tsp.
- Vegetable oil, palm kernel ‎ 1 1/2 tsp.
- Vinegar, cider ‎ 2 tbsp.
- Coriander (cilantro) leaves, raw ‎ 1/4 c.
INSTRUCTIONS
- Toss seasonings with chicken as a dry rub to infuse flavor. Let marinate overnight or 2 hours in the refrigerator covered with plastic wrap.Â
- Julienne onions and mince garlic. In a large skillet, saute onions for 5 minutes, add chicken and garlic. Cook for an additional 2-3 minutes.Â
- In a saucepan, heat chicken broth. Bring to a simmer. In a small bowl, whisk cornstarch and water to make a slurry. Add to chicken stock, whisking until thickened and smooth.Â
- Put chicken mixture in a large rectangular pan. Pour chicken stock mixture over. Bake at 350 degrees F for 15-20 minutes covered until chicken reaches 165 degrees F. Toss in vinegar and cilantro. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Spices, curry powder ‎ 1/2 c.
- Spices, garlic powder ‎ 2 tbsp.
- Spices, onion powder ‎ 2 tbsp.
- Seasoning Mix, Ranch, Dry, Packet, 18/3.2oz, 3.6#, Hidden Valley,2100 dry 1/4 c.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 8 Ibs., 8 oz. ‎
- Soup, chicken broth, low sodium, canned ‎ 1 qt.
- Beverages, water, tap, municipal ‎ 1/2 c.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1 1/2 oz.
- Onions, raw ‎ 2 Ibs., 12 oz. ‎
- Garlic, raw ‎ 2 tbsp.
- Vegetable oil, palm kernel ‎ 2 tbsp,
- Vinegar, cider ‎ 1/2 c.
- Coriander (cilantro) leaves, raw ‎ 1 c.
INSTRUCTIONS
- Toss seasonings with chicken as a dry rub to infuse flavor. Let marinate overnight or 2 hours in the refrigerator covered with plastic wrap.Â
- Julienne onions and mince garlic. In a large skillet, saute onions for 5 minutes, add chicken and garlic. Cook for an additional 2-3 minutes.Â
- In a saucepan, heat chicken broth. Bring to a simmer. In a small bowl, whisk cornstarch and water to make a slurry. Add to chicken stock, whisking until thickened and smooth.Â
- Put chicken mixture in a large rectangular pan. Pour chicken stock mixture over. Bake at 350 degrees F for 15-20 minutes covered until chicken reaches 165 degrees F. Toss in vinegar and cilantro. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Spices, curry powder ‎ 1 c.
- Spices, garlic powder ‎ 1/4 c.
- Spices, onion powder ‎ 1/4 c.
- Seasoning Mix, Ranch, Dry, Packet, 18/3.2oz, 3.6#, Hidden Valley,21004 dry 1/2 c.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 17 Ibs.
- Soup, chicken broth, low sodium, canned ‎ 2 qt.
- Beverages, water, tap, municipal ‎ 1 c.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 2 7/8 oz.
- Onions, raw ‎ 5 Ibs., 8 oz. ‎
- Garlic, raw ‎ 1/4 c.
- Vegetable oil, palm kernel ‎ 1/4 c.
- Vinegar, cider ‎ 1 c.
- Coriander (cilantro) leaves, raw ‎ 1 pt.
INSTRUCTIONS
- Toss seasonings with chicken as a dry rub to infuse flavor. Let marinate overnight or 2 hours in the refrigerator covered with plastic wrap.Â
- Julienne onions and mince garlic. In a large skillet, saute onions for 5 minutes, add chicken and garlic. Cook for an additional 2-3 minutes.Â
- In a saucepan, heat chicken broth. Bring to a simmer. In a small bowl, whisk cornstarch and water to make a slurry. Add to chicken stock, whisking until thickened and smooth.Â
- Put chicken mixture in a large rectangular pan. Pour chicken stock mixture over. Bake at 350 degrees F for 15-20 minutes covered until chicken reaches 165 degrees F. Toss in vinegar and cilantro. Hold hot for service.Â