07 Oct Chicken Curry (Baby Watson’s)
This recipe, or one matching it very very closely, appears elsewhere on here; as far as I remember, this was the update version after a few lessons learned during distribution...
My 1980's Bulk Curry Chicken recipe developed for Baby Watson's for distribution to their Boston area Cheesecake, Bakery and sandwich shops. Again, this is a Bulk Recipe. Baby Watson's used this product as an ingredient in their famous Strollers, a Fast Food take-away, eat-on-the-run pita sandwich. This recipe makes enough for about 100 pita sandwiches using 3 to 4 ounces of the recipe per sandwich. Therefore, use the recipe as a guide, because it is doubtful that it scales very well.
| Servings | Prep Time |
| 100 4 ounce portions | 1 hour |
| Cook Time |
| 1 hour |
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This recipe, or one matching it very very closely, appears elsewhere on here; as far as I remember, this was the update version after a few lessons learned during distribution...
My 1980's Bulk Curry Chicken recipe developed for Baby Watson's for distribution to their Boston area Cheesecake, Bakery and sandwich shops. Again, this is a Bulk Recipe. Baby Watson's used this product as an ingredient in their famous Strollers, a Fast Food take-away, eat-on-the-run pita sandwich. This recipe makes enough for about 100 pita sandwiches using 3 to 4 ounces of the recipe per sandwich. Therefore, use the recipe as a guide, because it is doubtful that it scales very well.
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Ingredients
Sauteed Vegetables and Chicken...
- 3 lbs. Butter, unsalted
- 3 lbs. Onions, Spanish, diced
- 3 lbs. Bell Peppers, Green, diced
- 8 cloves Garlic, minced
- 20 pounds Chicken, Tenders, Cooked, Boneless (I employed Prepared, Cooked, Diced, Frozen Chicken packed in 10# Bags... I made this in a commissary kitchen.) Thaw Chicken if necessary, and set aside.
Spices...
- 8 oz. Curry Powder
- 4 tbsps. Black Pepper
- 4 tbsps. Sea Salt
- 2 tbsps. Nutmeg, ground
- 3 tbsps. Cinnimon, ground
- 2 tbsps. Ginger, Fresh, grated
- 1 tbsp. Cumin, Ground (Cumino)
- 1 tbsp. Tumeric, ground
- 2 tbsps. Garlic Powder
- 1 tbsp. Cayanne Pepper, ground
- 1/2 tbsp. Chili Powder, Dark
Roue and Liquids...
- 6 cups Flour, All Purpose
- 1/2 gallon Milk
- 1/2 gallon Water (If using Chicken Stock, eliminate the water.)
- 1/4 lbs. Chicken Base (or 1/2 gallon Rich Chicken Stock, no salt added)
Fruits...
- 5 lbs. Tomatoes, Fresh, diced
- 4 cups Raisens
- 4 cups Walnuts, chopped
- 4 cups Coconut, Toasted, shredded, packaged
- 5 pounds Apples, Fresh, diced
Finish...
- 2 tbsps. Parsley, Fresh, minced (or course chopped)
- 2 tbsps. Worcestershire Sauce
- 1 tbsp. Tabasco Sauce (Hot Sauce, hot but mild in flavor)
Servings: 4 ounce portions
Units:
Instructions
- Bring to boil the Water, stir in Chicken Base, reduce heat till needed.
- Prepare Vegetables and Fruits.
- Mix the Spices together in a separate container.
- In a large pot or steam-jacketed kettle, melt the Butter.
- Add the Vegetables and sauté lightly. (Reserve Parsley for later.)
- Add the Chicken and cook, stirring.
- Add the Spices and cook till blended, scraping bottom and keep from burning.
- Stir in the Flour and cook all to a roué consistency.
- Stir in the Milk, and mix or whisk till smooth and creamy, but not boiling.
- Add the Water and Chicken Base, stir to combine and thicken.
- Add the Tomatoes, mix well.
- Fold in the Apples, Walnuts, Raisins and Coconut. Mix Well.
- Add the Parsley, Worcestershire Sauce and Tabasco Sauce.
- Cook on very low and mix just enough to combine all ingredients.
- Cool and store in containers.
Recipe Notes
Recipe freezes well. This is a Chicken Curry recipe meant for a specific institutional use. I will have other more authentic versions elsewhere on this site.
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