Singapore Curry.
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
50 each
- Serves:
- 50
ingredients
- 15 lbs chicken, cooked
- 1 lb margarine (to lighten it up) or 1 container margarine (to lighten it up)
- 1 1⁄4 lbs flour
- 5 quarts chicken stock
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 2 ounces curry powder
- 5 lbs rice
- 3 ounces salt
- 6 1⁄4 quarts boiling water
- 3 tablespoons vegetable oil or 3 tablespoons preferred fat
directions
- Cut chicken into cubes.
- melt margarine and add flour, stirring until smooth. Cook 5 minutes.
- In the meantime, bring water to a boil in a seperate pot. once the water is boiling, add rice, oil, and salt. Cook until the liquid is absorbed.
- Back to the curry! Add stock gradually to flour mixture, stirring w/ a wire wisk. Cook until the sauce thickens.
- Add seasonings and chicken.
- Cook a few minutes longer and you're all done!
- To make it a full meal you can add an assortment of different vegetables. I think I am going to do snow peas, onion slices and broccoli but you can add whatever you like!
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RECIPE SUBMITTED BY
i have been cooking/baking for the past few years and i really enjoy it. i am a nutrition major, so i try to stay health conscious. however, sometimes, the real version is just too good to substitute for the healthy things.
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<br>besides cooking, i like to watch movies and tv, play with my dog and cat, play board games, go for walks, eating out, working out, learning about nutrition, text message addict, collecting, and diet pepsi