Chicken Curry with Pumpkin and Potato - Bulk Recipe

Recipe thanks to the Cooking for Change! program.

Serves: 40

Ingredients

• 40 Chicken thighs cut to chunky cubes
• 8 tablespoon mandras curry powder
• 4 tablespoon salt
• 2 tablespoons ground turmeric
• 4 cups oil
• 2 tablespoons chilli powder
• 4 tablespoons paprika
• 8kg onions
• 1 large pumpkin
• 4kg potatoes
• 4 bulbs garlic
• Large piece fresh ginger
• 8 sticks Lemongrass
• 4 bunches fresh coriander
• 6kg canned tomatoes
• 4 Liters chicken stock/stock powder
• 500 milliliter fish sauce
• 6kg rice

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 onion 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 chopped potatoes and pumpkin.
7. Add the tomatoes and stir for a further 5 minutes.
8. Add water (enough to cover the chicken, potatoes and pumpkin), lemongrass and fish sauce. Stir well and simmer.
9. Turn down the heat to low, partially cover the pan and gently simmer for at least 30 minutes.
10. Remove the lid and simmer for a further 10-15 minutes to reduce the sauce.
11. Remove the lemongrass - check and adjust seasoning if required.
12. Serve!