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Butternut Squash & Chicken Curry

Serving: 1 cup of curry over ½ cup couscous (Yield: 50 Servings)

Ingredients

  • 5 lb 1 oz of butternut squash, diced
  • 6 lb + 5 oz of chicken, diced, cooked
  • 1 lb 8½ oz of red onion, diced
  • 1 lb 8½ oz of yellow onion, diced
  • 1 lb of red bell pepper, 1” diced
  • 1 lb 3½ oz of kale
  • 1¼ gal 3 Tbsp of coconut milk
  • 2/3 cup of curry powder
  • 2½ tsp of cardamom
  • 2½ tsp of black pepper
  • 1¼ tsp of kosher salt
  • 5/8 cup of ginger, minced
  • 5/8 cup of garlic, minced
  • 5/8 cup of fish sauce
  • 4 Tbsp 2 tsp of sesame oil
  • 6 Tbsp 1 tsp of lime juice
  • 2½ oz of basil (leaves only)

Steps

  1. Sauté butternut squash, red and yellow onions, curry powder, cardamom, black pepper, salt, ginger, garlic and sesame oil for approximately 10 minutes at 205 degrees F.
  2. Add red peppers and coconut milk and bring to a boil.
  3. Add chicken and kale and return to a boil
  4. Add fish sauce, lime juice, basil and remove from heat.
  5. CCP: Hold for hot service at 135°F or above.


Nutritional Information

  • Calories: 526
  • Sodium: 473 mg
  • Saturated Fat: 23.02 g

Sourced from: Washington State Schools



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