Chicken with Curry Sauce

Source: Northern Kentucky University (Highland Heights, Ky.)
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Main Ingredient: Poultry, Vegetables, Dairy
Menu Part: Entree
Cuisine Type: Indian
Serves: 50

Northern Kentucky University features this curry dish at its dining location called Abode ~ Home is Where the Heart is. Abode offers a fresh and modern twist on favorite homestyle dishes. The dining staff says students favor this curry recipe because of its presentation and flavor.

Ingredients

2 3⁄4 lb. fresh celery, 1/4-in. dice
2 3⁄4 lb. fresh onions, 1/4-in. dice 
50 3-oz. chicken breasts, boneless, skinless
2 cups apple juice
8 oz. butter, salted
1⁄2 cup curry powder
2 tsp. salt
1 1⁄2 lb. all-purpose flour
2 3⁄4 oz. chicken base
3⁄4 gallon water
1 qt. skim milk
1 1⁄2 lb. chutney

Steps

  1. Thoroughly wash produce. Dice celery and onions.
  2. Coat steam table pans with nonstick spray. Place chicken in pans and brush evenly with apple juice. Bake in oven at 400°F for 40 to 50 minutes or convection oven at 350°F for 30 to 40 minutes, until internal temperature reaches 165°F.
  3. Melt butter in kettle. Add curry and vegetables; cook until vegetables are tender. Add salt and flour. Cook 2 to 3 minutes, stirring constantly.
  4. Dissolve base in water to make stock. Heat milk. Stir in hot milk and stock gradually. Cook, stirring constantly, until thickened. Add chutney and heat until internal temperature reaches 165°F.
  5. Portion 3-ounce chicken breast on each serving dish. Ladle 3-ounces curry sauce over each breast. Hold warm for service.
  6. Garnish with sliced apple chunks.