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Indian Curry Chicken Rice Bowl

Indian Curry Chicken Rice Bowl

Ingredients

  • 2 cups
    Pacific Jade® Indian Curry Sauce Starter
  • 2 cups
    water
  • 2 cups
    heavy cream
  • 6 cups
    crushed red tomatoes
  • 16 each
    Chef's Line® Mini Naan Bread
  • 4 cups
    Rykoff Sexton® Basmati Rice
  • 1/8 teaspoons
    saffron threads
  • 1 tablespoon
    red pepper flakes
  • 5 pounds
    Patuxent Farms® Chicken Breast

Preparation

Combine Indian Curry Sauce Starter with water, heavy cream and crushed red tomatoes. Allow to simmer for 5-8 minutes. Add raw chicken pieces to poach in sauce. 

Heat naan bread, serve on side with chicken curry and rice. 

Prepare basmati rice per manufacturer’s instructions, no oil method preferred. Mix in saffron and red pepper flakes to steaming rice liquid. Allow to rest before serving. Yield: 16 each, 14 ounce servings.

Suggested Serving Size: 1 cup steamed Basmati Saffron Rice, 10 ounce ladle (5 ounces chicken) chicken curry. One each (11/2 ounces) mini Naan bread.