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Curried Chicken With Roasted Vegetables

Roasted veggies and chicken tossed in a mildly curried Conestoga® Low-Sodium Brown Gravy and served over brown rice.
Cook Time 25 minutes
Servings 35

Ingredients

  • 20 cups Cauliflower florets, small
  • 16 cups Butternut squash, diced
  • 12 cups Onion, sliced
  • 9 cups Green peppers, diced
  • ½ cup Vegetable oil
  • 9 cups Brown rice
  • 7.5 oz. Conestoga® Low-Sodium Brown Gravy Mix (99486)
  • cup Sweet curry powder
  • 21 cups Chicken, cooked, chopped

Instructions

  • Preheat oven to 425°F. Place cauliflower, squash, onion, and green peppers in a medium bowl, toss with oil. Spread on lined baking sheets in a single layer. Roast for 20 to 25 minutes, or until tender and browned. Set aside.
  • Prepare rice according to package directions; set aside and keep warm.
  • Heat 2 quarts water to 165°F in a large saucepan. Whisk in Conestoga® Low-Sodium Brown Gravy Mix and curry powder, beating for 1 minute. Let stand 5 minutes, then stir in chicken and cook over medium-high heat to 165°F. Stir in hot roasted vegetables. Hold in steam table over 165°F.
  • Portion 1⁄2 cup rice per bowl. Top with 1 cup chicken and vegetable mixture. Serve immediately.

Notes

Substitute Products:
  • Pioneer® Instant Brown Gravy Mix (94599)