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Curried Roast Chicken and Chips

Recipe Image: Curried Roast Chicken and Chips


Step #1

Ingredient Measurement
Olive oil 2.0 fl oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 40.0 oz
Jalapeno, fresh, minced 1.0 count
Garlic, chopped 1.0 tbsp
Pickled ginger 2.0 tbsp
Curry powder 1.0 tbsp
Flour 2.0 tbsp
Chicken stock 32.0 fl oz
Chicken, cooked, pulled 36.0 oz
Marinara sauce 8.0 fl oz
Tomatoes, large, diced 3.0 count
Cilantro, chopped 0.5 cup
Green onions, sliced 5.0 count
Sugar 4.0 tbsp
Simplot Simple Goodness™: Peas & Diced Carrots 12/2.5lb 16.0 oz
Salt and pepper to taste

Step #2

Ingredient Measurement
SIDEWINDERS™ Fries featuring BENT ARM ALE® brand Craft Beer Batter®: Original Cut 6/4lb 4.0 lb
Extra sharp white cheddar cheese, shredded 8.0 oz


Step #1:

  • Add olive oil to a 12 qt. stock pot over medium heat.
  • Add peppers and onions, jalapenos, garlic and ginger to the pan; sweat until the onions are translucent.
  • Add curry, cook for 2 minutes or until fragrent. 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 & 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™ according to package directions.
  • Drain and place on a warm serving plate. Top with 6 oz. of chicken curry and 1/2 oz. of shredded cheese.