06 Sep Curry Chicken (My Baby Watson Bulk Recipe)
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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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
Main Ingredients
- 3 lbs. Butter, unsalted
- 6 cups Flour, All Purpose
- 8 oz. Curry Powder
- 4 tbsps. Black Pepper
- 4 tbsps. Salt
- 2 tbsps. Nutmeg, ground
- 2 tbsps. Cinnimon, ground
- 2 tbsps. Ginger, ground
- 1 tbsp. Cumin,ground (Cumino)
- 1 tbsp. Tumeric, ground
- 2 tbsps. Garlic Powder
- 1 tbsp. Cayanne Pepper, ground
- 1/2 gallon Milk
- 1/2 tbsp. Chili Powder, Dark
- 4 cups Raisens
- 4 cups Coconut, shredded, packaged
- 2 tbsps. Worcestershire Sauce
- 1 tbsp. Tabasco Sauce (Hot Sauce, hot but mild in flavor)
Vegetables
- 3 lbs. Onions, Spanish, diced
- 3 lbs. Bell Peppers, Green, diced
- 8 cloves Garlic, minced
- 4 tbsps. Parsley, Fresh, minced (or course chopped)
Fruits
- 5 pounds Apples, Fresh, diced
- 4 cups Walnuts, chopped
- 5 lbs. Tomatoes, Fresh, diced
Chicken
- 20 pounds Chicken, Raw, 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.
Chicken Stock
- 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)
Servings: 4 ounce portions
Units:
Instructions
- Bring to boil the Water, stir in Chicken Base, reduce heat till needed.
- Prepare Vegetables and Fruits.
- In a large pot or steam-jacketed kettle, melt the Butter.
- Add the Vegetables and sauté lightly. (Reserve Parsley for later.)
- Add the Curry Powder, Salt, Pepper, Nutmeg, Cinnamon, Ginger, Cumin, Turmeric, Garlic Powder, Cayenne Pepper and Chili Powder, and stir.
- Cook the spices with the Vegetables till well cooked in.
- 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.
- Reduce heat and stir in the Raisins, Coconut, Worcestershire Sauce and Tabasco Sauce.
- Fold in the Cooked Chicken, Apples, Walnuts, Tomatoes and Parsley.
- 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 Curry Chicken recipe meant for a specific institutional use. I will have other more authentic versions elsewhere on this site.
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