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Chicken Curry

Chicken Curry

Not suitable for vegetarians

Allergens

Milk, Mustard

Ingredients

ingredients
Item Quantity Allergen
Cooked chicken breast 1.5kg
Onions 400g
Garlic Puree 20g
Frozen sliced peppers 300g
Sultana's 100g
Tinned Apples 400g
Tinned pineapple and juice 400g
Milk powder 50g milk
Water 100ml
Rapeseed oil 30g
Curry powder 60g Mustard
Tomato Puree 60g
Water 1500ml

Method

  1. Add onions to a little water and sauté.
  2. Slice the apples  and add to onion, along with the peppers, pineapple, sultanas, garlic puree, curry powder and tomato puree. Mix
  3. Mix the milk powder with the water, and add to the pot and stir together. Cover with water.
  4. Bring to the boil, and then leave to simmer until sauce is cooked.
  5. Combine chicken and sauce together and bring back to core temp.

Note for Halal : Chicken code Brakes 117369   allergens nil  (prep as per Halal guidelines previously issued)

Chinese Chicken Curry

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