Chicken Curry - Bulk Recipe

Recipe thanks to the Cooking for Change! program.

Serves: 40

Ingredients

• 40 Chicken thighs
• 8 tbs mandras curry powder
• 4 tbs salt
• 2 tbs ground turmeric
• 4 cups oil
• 2 tbs chilli powder
• 4 tbs paprika
• 32 onions (6kg)
• 2 bulb garlic
• 2 tbs fresh ginger
• 16 cans tomatoes (6kg)
• 8 sticks lemongrass 4 sticks lemongrass (cut to 15cm and lightly pound to release aroma)
• 6kg rice
• coriander (garnishing)

Method

1. Sprinkle curry powder, salt and turmeric over the chicken and set aside.
2. In a food processor mix garlic, paprika, chilli powder and ginger.
3. Add onions, blend to a thick paste.
4. Heat oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
5. Add the chicken and turn up the heat stirring for another few minutes.
6. Add the tomatoes and stir for a further 5 minutes.
7. Add water (enough to cover the chicken), lemongrass and fish sauce. Stir well and simmer.
8. Turn down the heat to low, partially cover the pan and gently simmer for at least 30 minutes
9. Remove the lid and simmer for a further 10-15 minutes to reduce the sauce.
10. Remove the lemongrass - check and adjust seasoning if required. Serve!