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Curried Roast Chicken and Chips

Curried Roast Chicken and Chips
Yield: 16 Servings (11 oz.)

Yield: 16 Servings (11 oz.)

Our version of an English take-away, but with a tasty twist—Simplot SIDEWINDERS™ Fries.

Roast Chicken
Ingredient Weight Measure
Olive oil 2 fl. oz.
Jalapeño, fresh, minced 1 each
Garlic, chopped 1 Tbsp.
Pickled ginger 2 Tbsp.
Simplot RoastWorks®: RTE Flame-Roasted Pepper & Onion Blend 6/2.5lb 40 oz.
Curry powder 1 Tbsp.
Flour 2 Tbsp.
Chicken stock 32 fl. oz.
Chicken, cooked, pulled 36 oz.
Marinara sauce 8 fl. oz.
Tomatoes, large, diced 3 each
Cilantro, chopped 1/2 cup
Green onions, sliced 5 each
Sugar 4 Tbsp.
Simplot Simple Goodness™: Peas and Diced Carrots 12/2.5lb 16 oz.
Salt and pepper to taste
Ingredient Weight Measure
Simplot SIDEWINDERS™ Fries: Original Cut Beer-batter flavored SIDEWINDERS™ Fries, Skin On Original Cut 4 lb.
Extra sharp white cheddar cheese, shredded 8 oz.
Preparation Instructions:
Step 1
Add olive oil to a 12 qt. stockpot over medium heat. Add peppers and onions, jalapeños, garlic and ginger to the pan; sweat until the onions are translucent. Add curry, cook for 2 minutes or until fragrant. Slowly add flour to make a roux. Slowly whisk in chicken stock to prevent lumps from forming. Add chicken, simmer for 3 minutes. Add marinara sauce, tomatoes, cilantro, green onions, sugar, and peas and carrots. Continue cooking until sauce thickens, about ten minutes. Season with salt and pepper.
Step 2
For each serving; prepare 6 oz. of the SIDEWINDERS™ Fries according to package instructions. Drain and place on a warm serving plate. Top with 6 oz. of chicken curry and 1/2 oz. of cheese.
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