Chicken Curry

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
8 servings

This version of the a classic chicken curry features chicken thighs, diced tomatoes, raisins, cauliflower florets, cardamom pods, peppercorns, onion and cumin.

Ingredients

5 medium cloves Christopher Ranch California garlic
1 2-in. piece fresh ginger
1⁄4 cup water
3 tbsp. vegetable oil
1 3-in. cinnamon stick
4 whole cloves
4 cardamom pods
8 to 10 peppercorns
1 medium onion, halved, thinly sliced
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. garam masala
1⁄2 tsp. ground turmeric
1⁄2 tsp. salt
Cayenne pepper to taste
1⁄2 cup whole-milk yogurt
8 bone-in chicken thighs, skinned
1 cup diced tomato with juice
1⁄2 medium-sized jalapeño pepper, finely chopped (or to taste)
1⁄2 cup raisins
11⁄2 cups water
3 cups cauliflower florets
1⁄4 cup chopped fresh cilantro

Steps

1. Purée garlic, ginger and water in blender until smooth. Set aside.

2. Heat large sauté pan or Dutch oven to medium-high heat. Add oil and swirl to coat bottom of pan. Add cinnamon stick, cloves, cardamom and peppercorns and fry until they pop and are very aromatic, about 20 seconds.

3. Add onion and sauté, stirring often, until well softened and golden brown, about five minutes.

4. Add ginger/garlic paste, ground spices, salt, cayenne to taste and yogurt, and sauté, stirring
constantly, until oil turns orange and begins to separate, most of liquid evaporates and color darkens, about five minutes.

5. Lay chicken in pan. Add tomato, jalapeño, raisins and 1½ cups water. Bring to a lively simmer, cover and cook 20 minutes, adjusting heat to maintain the simmer.

6. Add cauliflower, turn chicken pieces and continue to simmer until chicken is very tender, about 15 minutes.

7. Taste and adjust for seasoning. Sprinkle with chopped cilantro.

Recipe by Christopher Ranch 

More From FoodService Director

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

FSD Resources