VEGETABLE RECIPES SINGAPORE RECIPES

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SINGAPORE CURRY. RECIPE - FOOD.COM



Singapore Curry. Recipe - Food.com image

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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 50 each, 50 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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!

Nutrition Facts : Calories 502.9, FatContent 22.3, SaturatedFatContent 5.4, CholesterolContent 65, SodiumContent 995.4, CarbohydrateContent 50.9, FiberContent 1.4, SugarContent 1.6, ProteinContent 22.4

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