Making 100 servings
-
- 40 cloves garlic
- 25 oz fresh ginger root, unpeeled
- 4 Tablespoons cayenne
- 6½ Tablespoons tumeric
- 6½ Tablespoons dried coriander
- 6½ Tablespoons cumin
- 20 bayleaves
- 2½ cups vegetable oil
- 10 lbs onion, chopped
- 15 lbs boneless, skinless chicken meat (6-7 3-lb fryers)
- 120 fl oz coconut milk
- 4 - 5 gallons chicken stock
- 2½ cups tamarind nectar
- 7½ cups lentils
- 7½ cups uncooked rice
- fresh chopped coriander for garnishingredient1
Special Instructions for quantity cookery
- We’ve found that we didn’t need the full five gallons of broth. Somehow it spread further than we had calculated.
