Chicken Tikka Masala, Basmati Rice, Raita Salad, Green Bean Foogath, Naan
This is a fun meal to serve the campers that is outside the box and pushes their limits a bit. I have had lots of skeptical campers come back for seconds on this one!
Ingredients
- 5 onions, finely chopped
- 1 stick unsalted butter
- 20 cloves garlic, minced (or use 3 Tbsp of jarred minced garlic)
- ½ cup cumin
- 3 Tbsp salt
- 3 Tbsp powdered ginger
- 3 Tbsp cayenne
- 2 Tbsp cinnamon
- 1 Tbsp turmeric
- 2 Tbsp garam masala (optional)
- 10 x 15oz cans tomato sauce
- 3 quarts heavy cream
- ⅓ cup smoked paprika
- 3 Tbsp sugar
- 22-25 lbs boneless chicken thighs, cubed
- 1 stick unsalted butter
- 2 Tbsp curry powder
- 1 x 40oz container of Greek yogurt
- 5 cucumbers, peeled, de-seeded and shredded
- ½ cup lemon juice
- ¼ cup fresh mint, chopped (can substitute cilantro)
- ½ t salt
- 12 cups basmati rice
- 1 stick unsalted butter
- 3 Tbsp salt
- 10 x 12oz bags fresh green beans
- 2 onions, chopped
- 1-2 Tbsp salt
- 3 cups unsweetened coconut
- 3 x 35.2oz bags Naan, cut in half
Instructions
- In a large pot melt 1 stick of butter. Saute 5 finely chopped onions and minced garlic for a few minutes until onions are translucent.
- Add seasonings (cumin through garam masala). Saute for 2-3 minutes.
- Add tomato sauce, stir and simmer for 10 minutes.
- Add heavy cream, paprika and sugar. Stir and hold at a low simmer.
- Season chicken thighs with curry powder and brown in 1 stick of butter. Cut into bitesized pieces.
- Add to sauce and simmer for 30-45 until chicken is cooked through. check seasonings and adjust as needed.
- In a large bowl, mix yogurt, cucumber shreds, lemon juice, mint and ½t salt. Set aside in the refrigerator.
- Put 6 cups of rice into each of 2 steam pans. Add 10 cups of hot water, half stick of butter and 1½Tbsp salt to each pan. Cover tightly with foil and bake at 375℉ for about 25-30 minutes until soft.
- Divide green beans, onions, salt and coconut among 3 greased sheet pans. Add about ½c water to each pan. Cover with foil and bake at 375℉ for about 25 minutes. Uncover, stir and return to oven for another 10-15 minutes.
- Spread Naan on several sheet pans and heat in the oven at 375℉ for about 5 minutes. Coat with melted butter if you like.
Notes
This meal is so good! The smell of the warm spices will make your mouth water. Spoon the curry on top of a bed of rice, and the Raita is served similarly to sour cream on Mexican food — just a dollop to cut the heat and add some freshness. To prepare the cucumber for the Raita, slice it in half lengthwise, then use a spoon to scrape out the seeds and pulp from the middle. Use a cheese grater to make the shreds. You can also add chopped tomato to the Raita, I just prefer it without.
