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
1004 ounce portions 1hour
Cook Time
1hour
Servings Prep Time
1004 ounce portions 1hour
Cook Time
1hour
Ingredients
Sauteed Vegetables and Chicken…
Spices…
Roue and Liquids…
Fruits…
Finish…
Instructions
  1. Bring to boil the Water, stir in Chicken Base, reduce heat till needed.
  2. Prepare Vegetables and Fruits.
  3. Mix the Spices together in a separate container.
  4. In a large pot or steam-jacketed kettle, melt the Butter.
  5. Add the Vegetables and sauté lightly. (Reserve Parsley for later.)
  6. Add the Chicken and cook, stirring.
  7. Add the Spices and cook till blended, scraping bottom and keep from burning.
  8. Stir in the Flour and cook all to a roué consistency.
  9. Stir in the Milk, and mix or whisk till smooth and creamy, but not boiling.
  10. Add the Water and Chicken Base, stir to combine and thicken.
  11. Add the Tomatoes, mix well.
  12. Fold in the Apples, Walnuts, Raisins and Coconut. Mix Well.
  13. Add the Parsley, Worcestershire Sauce and Tabasco Sauce.
  14. Cook on very low and mix just enough to combine all ingredients.
  15. 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.