15 pounds cooked chicken
1 pound margarine
20 ounces all-purpose flour
5 quarts Chicken Stock
1 teaspoon salt
1/2 teaspoon white pepper
2 ounces curry powder
5 pounds converted rice
3 ounces salt
6 1/4 quarts boiling water
3 tablespoons margarine or vegetable oil
50 french fried onion rings
10 pounds tomatoes, fresh sliced
10 pounds bananas, cut in thick slices or chunks
3 quarts pineapple chunks in juice, drained
24 ounces shredded or flaked coconut
1 pound salted peanuts
3 pounds canned chutney
Servings: 50
1. Cut chicken into 3/4-inch pieces. Reserve for later step.
2. Melt margarine in steam-jacketed or other large kettle. Add flour and stir until smooth. Cook 5 minutes.
3. Add stock gradually, stirring constantly with wire whip. Cook until thickened. Add salt, pepper, and curry powder. Add chicken and stir gently to prevent breaking of chicken pieces. Return temperature to 170°F. Taste and add more seasonings as the chicken takes up the curry flavor. It should be quite yellow and have a distinct curry flavor.
4. Cook rice according to directions. This amount of rice will allow very generous servings, 6 oz.
5. Serve curried chicken over rice, with accompaniments. See directions for serving in Notes.
1 pound margarine
20 ounces all-purpose flour
5 quarts Chicken Stock
1 teaspoon salt
1/2 teaspoon white pepper
2 ounces curry powder
5 pounds converted rice
3 ounces salt
6 1/4 quarts boiling water
3 tablespoons margarine or vegetable oil
50 french fried onion rings
10 pounds tomatoes, fresh sliced
10 pounds bananas, cut in thick slices or chunks
3 quarts pineapple chunks in juice, drained
24 ounces shredded or flaked coconut
1 pound salted peanuts
3 pounds canned chutney
Servings: 50
1. Cut chicken into 3/4-inch pieces. Reserve for later step.
2. Melt margarine in steam-jacketed or other large kettle. Add flour and stir until smooth. Cook 5 minutes.
3. Add stock gradually, stirring constantly with wire whip. Cook until thickened. Add salt, pepper, and curry powder. Add chicken and stir gently to prevent breaking of chicken pieces. Return temperature to 170°F. Taste and add more seasonings as the chicken takes up the curry flavor. It should be quite yellow and have a distinct curry flavor.
4. Cook rice according to directions. This amount of rice will allow very generous servings, 6 oz.
5. Serve curried chicken over rice, with accompaniments. See directions for serving in Notes.
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