Chicken in Thai Curry Sauce

This serves a large group of people who love chicken and curry.

• Ready In: 1 hr
• Serves: 30

Ingredients

• 3  cups  jasmine rice
• 3  tablespoons unsalted butter
• 1 1⁄2 ounces  leek soup mix
•  water
• 8  lbs chicken meat
• 1⁄8 cup salt
• 8  fresh lime leaves, Kiefer
• 1  vidalia onion, cut into 1/4 inch cubes
• 2  tablespoons  oil
•  chicken broth
• 1  tablespoon green curry paste, M-Ploy brand
• 6  tablespoons curry powder
• 3  tablespoons brown sugar
• 2  cups coconut milk
• 1  cup  quail egg, parboil
• 1  cup  frozen peas and carrot
• 5  russet potatoes, cut into 5 pieces and parboil
•  cornstarch paste

Directions

1. In a rice cooker pot place the uncooked jasmine rice and wash and drain off the water and repeat this step two more time. Add in the butter, leek soup mix and water and mix well. Place the pot into the rice cooker and cook about 20 – 25 minutes. Mix the cooked rice with a pair of chopstick and keep warm until needed.
2. In a large stockpot with halfway with cold water and salt and bring to a boil. Add in the chicken meats and bring back to a boil and cover with cover and turn off the heat. Let the chicken meats set for 10 minutes and remove onto a plate and keep warm. Keep the chicken broth to make the sauce.
3. In a saucepan add in the oil and place over a medium heat add in the lime leaves and onion and sauté until the onion is very soft and pour into the stockpot.
4. In a large stockpot add in the chicken broth, curry paste, curry powder, sugar, and bring to a boil and with the ladle blend the curry mixture add the coconut milk. Bring to a boil and thicken with cornstarch roux to form a sauce and remove the lime leave. Add in the quail eggs, pea and carrot and potatoes and chicken and simmer for 5 minutes. Plate the jasmine rice and top and a curry chicken.