Arden's Chicken Curry (for 20+ people)

THIS RECIPE FEEDS LIKE 20! I've never made it... so I haven't found the perfect portions for a smaller recipe yet. If you make a smaller amount, please let me know :)

Arden's Chicken Curry (for 20+ people)
Arden's Chicken Curry (for 20+ people)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4-5

    chicken breasts

  • 2

    T salt

  • 3-4

    T sugar

  • 1

    pkg Golden Curry Sauce Mix (Hot gives best flavor and is not very hot)

  • 2 or 3

    Cans Coconut milk – adjust to taste

  • 1 or 2

    (4 oz) jars Red Curry Paste – adjust to taste; Panang curry paste is better if you can find it

  • 1/3

    of 1.5 oz (little bottle) Hot Madras Curry Powder (optional)

  • 3

    T. (or more) flour to thicken if needed (place flour in container with cold water and shake for no lumps)

  • Topping choices for curry

  • Chinese noodles (I use 2 cans)

  • Green onions (I use 3 bunches)

  • Diced celery (I use 2 cups)

  • Water chestnuts (3-4 cans)

  • Coconut (1 pkg)

  • Almonds, slivered (some)

  • Raisins (some)

  • Grated cheddar cheese (2 cups)

  • Crushed pineapple (1-16 oz can drained)

Directions

Cook 4-5 chicken breasts in boiling water (save broth) or use 3-5 cans chicken broth To the broth from chicken add in this order: 2 T. Salt 3-4 T sugar 1 pkg Golden Curry Sauce Mix (Hot gives best flavor and is not very hot) 2 or 3 Cans Coconut milk – adjust to taste 1 or 2 (4 oz) jar Red Curry Paste – adjust to taste; Panang curry paste is better if you can find it 1/3 of 1.5 oz (little bottle) Hot Madras Curry Powder (optional) 3 T. (or more) flour to thicken if needed (place flour in container with cold water and shake for no lumps) Cut up chicken breasts (I use food processor – try to keep the chicken a little chunky) Add water if necessary to get desired quantity of broth Bring to a boil and simmer for about 30 minutes (or more) Cook desired amount of rice (4 cups ??) To serve: Put rice in an individual bowl. (cereal bowl works fine) Pour 1 and 1/2 to 2 ladles full of chicken curry mix over rice (the juice gives it the flavor) Add the flowing ingredients over the rice/curry mixture Chinese noodles (I use 2 cans) Green onions (I use 3 bunches) Diced celery (I use 2 cups) Water chestnuts (3-4 cans) Coconut (1 pkg) Almonds, slivered (some) Raisins (some) Grated cheddar cheese (2 cups) Crushed pineapple (1-16 oz can drained) It tastes best if you use all the ingredients rather than picking and choosing

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