Singapore Curry.

Submitted by Lindsay

"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"

 

• 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

1. Cut chicken into cubes.
2. melt margarine and add flour, stirring until smooth. Cook 5 minutes.
3. 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.
4. Back to the curry! Add stock gradually to flour mixture, stirring w/ a wire wisk. Cook until the sauce thickens.
5. Add seasonings and chicken.
6. Cook a few minutes longer and you're all done!
7. 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!