RECIPE DETAILS
Item ID: 1803927
Serving Size: 1 Cup (8 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free
Allergens: Coconut
RECIPE DETAILS
Item ID: 1803927
Serving Size: 1 Cup (8 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free
Allergens: Coconut
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
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:
- Butternut squash: 84%
- Cooked onions: 78%
- Ginger: 63%
- Kale: 73%
Pre-Preparation
- Wash produce as needed.
- Peel, de-seed, and chop butternut squash into 1″ cubes.
- Dice the onion.
- Mince the garlic and ginger.
- De-stem and chop kale into 2″ pieces.
Preparation
- Sauté squash and onions in oil for about 5 minutes.
- Add minced garlic, ginger, curry powder, salt, pepper, and coconut milk.
- Bring the mixture to a boil.
- Reduce to a simmer, then add the chicken.
- Simmer for about 20 minutes, until chicken reaches an internal temperature of 165°F.
- Remove from heat, then add lime juice and kale.
- Stir until kale wilts and is fully incorporated.
- Transfer to the hotel pans for service.
- Hold hot above 140°F until service.
Serving
Serving size: 1 cup (8 oz.)
Recipe Source: Minneapolis Public Schools Nutrition Services
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, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 412.77 kcal |
| Total Fat | 32.81 gm |
| Saturated Fat | 24.31 gm |
| Trans Fat | 0.03* gm |
| Sodium | 182.50 mg |
| Carbohydrates | 12.93 gm |
| Fiber | 2.87* gm |
| Sugars | 1.82* gm |
| Added Sugars | 0.00* gm |
