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.
- 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.
- 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.
- 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.
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.
- 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.
- 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.
- 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.
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.
- 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.
- 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.
- 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.
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.
- 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.
- 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.
- 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.