Chicken Curry

Adapted by
Yield: 20 servings


Chicken Curry
2 ounces ground turmeric
2 ounces onion powder
2 ounces parsley flakes
2 ounces cayenne
½ onion, diced
2 stalks celery, diced
½ carrot, diced
12 chicken wings (remove tip of wing and cut in half so the drumsticks and wings remain)
2 tablespoons tomato paste
2 quarts chicken stock
To Assemble and Serve
Cooked rice


For the Chicken Curry:
Combine the turmeric, onion powder, parsley flakes, and cayenne. Char the onion, celery, and carrots in large sauté pan over high heat. After the vegetables caramelize, add the spices and cook until dark brown, then add the chicken wings. In a separate bowl, combine the tomato paste and ½ cup of the chicken stock. Add this mixture to the pan and cook until the paste is toasted and caramelized. Add the remaining stock and cook until the stock is reduced by half, 30 to 45 minutes.

To Assemble and Serve:
Serve the Chicken Curry over rice.