Singapore Curry.

"I'm posting this recipe so it will do the size conversion for me. I got it from my Food For Fifty textbook, hence why it yields 50 servings. Once I try it I will let everybody know what I think about it! Cooking times are estimated, but it seems to be a relatively straightforward recipe"
 
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Ready In:
40mins
Ingredients:
11
Yields:
50 each
Serves:
50
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ingredients

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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. <br> <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
 
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