Chicken Madras Curry

Using Lucas Madras Curry Sauce – 20053038

Chicken_Madras_Curry

Product make up:

Product Name
%
LB
OZ
KG
Dry mix
20.00
Cold Water
80.00
Tomato Puree
0.050
Fresh Chopped coriander
0.005
Potato - diced (par-boil)
0.090
Onion - diced (par-boil)
0.045
Diced chicken
0.450
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Method

Usage: 20% dry mix to 80% Cold Water.
For every 1 Kg made up sauce (200g dry mix to 800g Cold Water), you will require:-

50g Tomato Puree
5g Fresh Chopped coriander
90g Potato – diced (par-boil)
45g Onion – diced (par-boil)
450g diced chicken

  1. Prepare the fresh additions.
  2. Hydrate the sauce
  3. Add fresh additions to the sauce
  4. Product is ready for cooking or you can freeze.
  5. Cooking temperature 190°C
  6. During cooking, stir the sauce a couple of times.