Bombay Chicken

This is part of a OAMC plan.

Bombay Chicken

Adapted from the recipe here.
This will make a lot of meals. It might be as few as 3 meals for a family of 4 or 5, it can easily become 9meals, and if you are creative with your side dishes and additions it can be much more, depending on how you decide to serve it. On serving day you can dice the chicken and toss with stir fry vegetables and serve over cooked rice to get the most servings out of it.

3/4 cup melted butter, ghee, or coconut oil
3/4 cup mustard
1 1/2 cups honey
3 teaspoons seasoning salt
1 1/2 teaspoons chili powder
3/4 teaspoon onion powder
3/4 teaspoon curry powder, to taste
1 tsp turmeric
3/4 teaspoon pepper
9 lbs frozen boneless, skinless chicken pieces, do not defrost. (you can also use fresh chicken pieces, I just find the 3 pound bags at Aldi’s to be the best price for the thighs, which I prefer)
Directions
Combine all Ingredients except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly smooth. Set aside to cool. Label 6 gallon sized bags with ‘Bombay chicken’ and cooking instructions (see below). Divide chicken pieces between the bags, pour sauce over the chicken, dividing it as evenly as possible.
Serving options:

Bombay Chicken Crockpot: thaw a bag in the fridge overnight, put in the crockpot and cook for four to six hours. Serve over rice.
Bombay Chicken Bake: Thaw, turn into greased baking pan and bake at 375 30 minutes.
Serve over rice.
Toss cooked and diced chicken with soba noodles and a jar of mango chutney
Mix with diced, cooked potatoes and/or peas
Mix with ramen noodles
Add about two to three cups of diced bok choy, mushrooms, water chestnuts, maybe bamboo shoots, and diced radishes and snow peas- or any combo of these vegetables and some soy sauce. Stir fry the vegetables quickly in a skillet until crisp tender. Remove from heat. Simmer chicken pieces until done, dice, return stir-fry vegetables to the mix, and thicken the sauce with a bit of corn-starch or arrowroot powder (dissolve about a teaspoon or two in 1/4 cup of water, stir this mixture into the chicken/vegetable/sauce mixture and stir quickly while heating over medium high. Liquid will get cloudy and then clear up, thickening as it does so.

This entry was posted in crockpot, OAMC. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*