Chicken Curry

Overview

This recipe is designed for a 5 gallon bucket of curry sauce. Huge portions! A 1/16th scale is a good amount of food to aim for, but each ingredient's proportions will need to be adjusted individually, as the recipe doesn't work when scaled down evenly.

Ingredients

  • 4 - Tbsp , Oil, Olive

  • 24 - tsp, Garlic, raw Chopped fine

  • 4 - pepper, Pepper, serrano, raw Chopped

  • 8 - cup chopped, Carrots, raw

  • 3 - Onions, sweet, raw Chopped

  • 40 - Tbsp, Spices, curry powder

  • 12 - tsp , Ginger Powder

  • 8 - Tbsp, Spices, turmeric, ground

  • 14 - cup , Light Coconut Milk

  • 384 - fl oz, Cream, fluid, heavy whipping

  • 10 - oz , Base, Chicken, Low Sodium, Minor's

  • 16 - Tbsp , Sriracha, Hot Chili Sauce

  • 16 - oz, Cornstarch

  • 16 - fl oz, Water, tap, drinking

  • 6 - cup, Peas, green, frozen, unprepared

Method

In a steam jacket kettle or large pot, heat oil on high. When oil is hot, add the garlic, Serrano pepper, carrot and onions. Sauté until onions are translucent.

Once the vegetables are soft, but not brown, add the curry powder, ginger powder, turmeric and sauté with the veg until aromatic.

Add coconut milk, heavy cream, chicken base, and sriracha.

Bring to a simmer and cook 10 minutes over medium-low heat.

Mix the cornstarch and water into a slurry. Whisk the slurry into the curry sauce and bring to a boil.

Stir in peas.

Serve

Serve poured over some protein base, such as chicken or shrimp. Best with rice available on the side.