Curried Chicken with Penne Pasta
Yield - about 2 - 4 inch Hotel Pans
18 LBS BONELESS SKINLESS CHICKEN THIGH MEAT
1 QUART LIQUID “BUTTER IT” OR “SAVORY” (See Chef's Notes)
3 LBS ONIONS (Diced)
2 LBS CELERY (Chopped)
1/2 LB GREEN BELL PEPPERS (Diced)
1/2 LB RED BELL PEPPERS (Diced)
2 TBSP WHITE PEPPER
2 TBSP CRUSHED RED PEPPER FLAKES
1 TBSP GROUND BLACK PEPPER
¼ CUP DRIED OREGANO LEAVES
½ CUP FRESH MINCED GARLIC
1 CUP DRIED SHALLOTS (See Chef’s Notes)
¼ CUP DRIED WHOLE THYME LEAVES
1/4 CUP DRIED SWEET BASIL LEAVES
½ LB CHICKEN BASE
2/3 CUP CURRY POWDER (See Chef’s Notes)
6 LBS PENNE PASTA
2 TBSP OLIVE OIL
On low to medium heat and in a 10 gallon cast iron pot or large brazier, sauté chicken meat in the liquid butter oil until chicken just turns white do not over cook (about 10 minutes). Add onions, celery, and bell peppers and cook until onions turn clear and chicken meat begins to break apart (DO NOT BROWN CHICKEN MEAT!) (About 15 - 20 minutes).
Add remaining seasoning ingredients and simmer for 5 minutes. At this
point the curried chicken can be placed in a pan, allowed to cool for 30
minutes, covered with film and chilled for later use.
In a stock pot boil the penne until the pasta is "al dente" (do not over cook), drain pasta in a bath of ice water until chilled, drain. Coat the pasta with olive oil. Pasta can be stored in a storage bag and refrigerated overnight.
1 LB PECANS (Coarsely chopped)
1 BUNCH FRESHLY CHOPPED PARSLEY
1 BUNCH FRESHLY CHOPPED CILANTRO
2 CUPS GRATED ROMANO CHEESE
This is a great Chef Manned Station, by heating small batches of the curried chicken meat along with some pecans, parsley and cilantro in a skillet. Bring to boil break up any large pieces of chicken. Add pasta, gently fold but making sure you coat all pasta. Fold in or allow people sprinkle romano cheese and serve.
“Savory” and "Butter It" are liquid butter alternative products; they are available from most restaurant or institutional food suppliers. Basically, it is thickened butter flavored canola oil.
Dried shallots are available at most Oriental food markets. I get mine from Hong Kong Market on Behrman Highway in Gretna, LA.
Not all curries are created equal! I find most Indian dishes too heavily seasoned with curry. But I love a dish that is lightly seasoned with curry, so I would suggest that you know YOUR seasoning, start off with a little, and add until YOU like the flavor.
We served this dish first at the Satchmo Club Strut 2008 and got rave reviews.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2008 Aurora Catering, Inc. All rights reserved.
Revised: August 14, 2008.