RECIPE DETAILS
Item ID: 1803924
Serving Size: ⅔ cup (4.833 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, 6-12, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1803924
Serving Size: ⅔ cup (4.833 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, 6-12, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
Pre-Preparation
- Wash produce as needed.
- Cut off ends and remove skin from onions, then dice into 1/2-inch cubes.
- Peel and mince garlic and ginger.
- Cut chicken thighs into 1-inch cubes.
Preparation
- In a tilt skillet, steam kettle, or stockpot set over medium-high heat, heat oil and butter.
- Add onions and cook for about 5-7 minutes or until translucent.
- Stir in garlic and ginger, then cook for about 1–2 minutes or until fragrant.
- Stir in garam masala, chili powder, cumin, salt, and pepper.
- Stir in tomato sauce and cook for about 1-2 minutes.
- Use an immersion blender to blend the sauce until smooth.
- Add chicken and simmer for about 10 minutes.
- Stir in yogurt just prior to service.
- Hold hot until service at or above 135°F.
Serving
Serving size: ⅔ cup (4.8 oz)
Suggested serving utensil: spoodle
Serving suggestion: serve over rice
Recipe Source
Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 320.51 kcal |
| Total Fat | 22.60* gm |
| Saturated Fat | 5.05* gm |
| Trans Fat | 0.03* gm |
| Sodium | 550.42 mg |
| Carbohydrates | 8.91 gm |
| Fiber | 1.24* gm |
| Sugars | 3.69* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
