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
Provided by Lindsay
Categories Curries
Time 40m
Yield 50 each, 50 serving(s)
Number Of Ingredients 11
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, Fat 22.3, SaturatedFat 5.4, Cholesterol 65, Sodium 995.4, Carbohydrate 50.9, Fiber 1.4, Sugar 1.6, Protein 22.4
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