Cantonese Chicken Curry

Course : Curry
Serves: 50
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12 cups milk
3/4 cup white wine
1 pound coconut
2 cups peanut oil
3 cups celery
6 cups onion
2 tablespoons garlic
1/3 cup ginger
1 cup mushroom
1/2 cup curry powder
3/4 teaspoon turmeric
6 quarts chicken broth
1/3 cup salt
36 pounds chicken
3/4 cup cornstarch

Preparation / Directions:

combine milk, wine, and coconut flakes in a saucepan, over a medium flame bring to a light boil, reduce heat, and simmer for 30 minutes remove from heat and strain through a chinois, discarding solids and reserving liquid heat peanut oil in a large wok, over a moderate flame add celery, onions, garlic, ginger, and mushrooms stir-fry for 1 minute add curry powder and turmeric stir-fry for another 2 minutes add chicken broth and salt (omit salt if using salted broth) bring to a boil, reduce heat, and simmer for 5 minutes remove from heat and strain well set vegetables aside and return liquid to the wok add chicken, return to the boil, reduce heat, and simmer for 25-30 minutes combine reserved coconut milk and cornstarch-mix well add to chicken mixture, along with the vegetables heat and stir until thickened serve hot, with steamed rice and assorted condiments to the side


Nutritional Information:

696 Calories (kcal); 51g Total Fat; (67% calories from fat); 46g Protein; 10g Carbohydrate; 223mg Cholesterol; 1252mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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