Vegetable Korma with Chicken

Total Serving - 50

Recipe Cost/Serving - N/A

Repurposed Ingredients: Cooked Chicken, Steamed Carrots

---

Ingredients

Cooked Chicken large dice (Repurposed), 5 lb/ 2.3 kg

Zucchini large dice, 3 lb/ 1.4 kg

Yellow squash large dice, 3 lb/ 1.4 kg

Carrot large dice Steamed (Repurposed), 4 lb/ 1.8 kg

Green bell pepper large dice, 2 lb/ 0.9 kg

Green peas, 2 lb/ 0.9 kg

Cumin seed, 2 oz/ 57 g

Mustard seed, 0.5 oz/ 14 g

Curry leaves (optional), 1 oz/ 28 g

Chili de arbol, 0.5 oz/ 14 g

Turmeric, 1 oz/ 28 g

Garam masala spice (Kitchen King), 2 oz/ 57 g

Ginger minced, 2 oz/ 57 g

Garlic minced, 2 oz/ 57 g

Oil, 2 tbs/ 30 mL

Coconut Milk, 3 qt/ 2.8 L

Yellow Curry Sauce, 2 qt/ 1.9 L

Directions

1. Add oil to a large pot and saute diced onion, minced garlic, minced ginger over medium heat until translucent

2. Add cumin seeds, mustard seeds, curry leaves, chili de arbol, masala spice, turmeric and lightly toast

3. Add vegetables and saute until slightly softened and spices and aromatics are evenly distributed

4. Add curry sauce and coconut milk and simmer until vegetables are just cooked through

5. Add chicken and simmer until hot

6. Season with salt to taste. Hold at 165℉/74℃ for service