Recipes
Jewel’s Chicken Karahi (School Cookery Competition Winner)
Ingredients
10 Portions
Diced Chicken: 500g
Natural Yoghurt: 150ml
Garlic (diced): 1 clove
Ginger (diced): 5g
Cumin: 1 tbsp
Garam Masala: 1 tbsp
FFT Tomato Base Sauce: 1 litre
Coriander: To garnish
Green Chilli (diced, optional): 1
Salt and Pepper: To taste
Oil: To fry
50 Portions
Diced Chicken: 2.5kg
Natural Yoghurt: 750ml
Garlic (diced): 5 cloves
Ginger (diced): 25g
Cumin: 5 tbsp
Garam Masala: 5 tbsp
FFT Tomato Base Sauce: 5 litres
Coriander: To garnish
Green Chilli (diced, optional): 5
Salt and Pepper: To taste
Oil: To fry
100 Portions
Diced Chicken: 5kg
Natural Yoghurt: 1.5 litres
Garlic (diced): 10 cloves
Ginger (diced): 50g
Cumin: 10 tbsp
Garam Masala: 10 tbsp
FFT Tomato Base Sauce: 10 litres
Coriander: To garnish
Green Chilli (diced, optional): 10
Salt and Pepper: To taste
Oil: To fry
Method
- Fry the garlic and ginger in a pan large enough to hold all ingredients. If using green chilli, add it now
- Add the chicken and continue to cook
- Add the spices and tomato base sauce, and cook until the chicken reaches 75°C
- Mix in the yoghurt and adjust seasoning with salt and pepper to taste
- Garnish with chopped coriander
Key Points
Allergens
Celery, Milk, Wheat, Mustard, Sulphites
