Ingredients Jump to Instructions ↓

  1. 12 cups milk

  2. 3/4 cup white wine

  3. 1 pound coconut

  4. 2 cups peanut oil

  5. 3 cups celery

  6. 6 cups onion

  7. 2 tablespoons garlic

  8. 1/3 cup ginger

  9. 1 cup mushroom

  10. 1/2 cup curry powder

  11. 3/4 teaspoon turmeric

  12. 6 quarts chicken broth

  13. 1/3 cup salt

  14. 36 pounds chicken

  15. 3/4 cup cornstarch

Instructions Jump to Ingredients ↑

  1. Preparation : 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


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