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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.

  • SERVINGS 35

INGREDIENTS

1. 20 cups Cauliflower florets, small
2. 16 cups Butternut squash, diced
3. 12 cups Onion, sliced
4. 9 cups Green peppers, diced
5. ½ cup Vegetable oil
6. 9 cups Brown rice
7. 7.5 oz. Conestoga® Low-Sodium Brown Gravy Mix (99486)
8. ½ cup Sweet curry powder
9. 21 cups Chicken, cooked, chopped

INSTRUCTIONS

1. Preheat oven to 425°F. Place cauliflower, squash, onion, and green peppers in a medium bowl, and 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.
2. Prepare rice according to package directions; set aside and keep warm.
3. 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.
4. Portion ½ cup rice per bowl. Top with 1 cup chicken and vegetable mixture. Serve immediately.

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