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
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
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
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.