🍛 Masala Curry with Choice of Protein

Fall Special – Sugarbush Golf Club

A rich, house-made curry that warms you from the inside out. Built for volume, flavor, and speed — served mild or hot with your choice of protein.

🧾 Ingredients

Curry Base (yields ~1 gallon / 20 plates)

• ½ cup oil
• 6 cups diced onion
• 2 tbsp garlic powder
• ¾ cup curry powder + ¼ cup Asian-style curry powder
• 2 tbsp cumin
• 1 tbsp chili powder
• 1 tsp ginger powder
• 1 tsp turmeric
• 2 bay leaves
• 2 tbsp cayenne
• 1 cup flour
• 1 can (28 oz) crushed tomatoes
• 1 qt heavy cream
• Salt & pepper to taste

Protein Options (per plate)

• 6 oz chicken, shrimp, or beef (grilled or seared)

Vegetables

• Onion, peppers, and broccoli (lightly sautéed)

🔥 Cooking Instructions

Make the Curry Base:

1. Sweat onion and garlic in oil until translucent.
2. Add curry powder and all spices, toast 1–2 minutes.
3. Stir in flour and cook 2–3 minutes.
4. Add crushed tomatoes and simmer 30 minutes.
5. Blend until smooth and pass through a strainer.
6. Stir in cream, season, and adjust thickness.

At Service – Mild:

1. Sauté onion, peppers, and broccoli lightly.
2. Add 6 oz protein and 6 oz curry base.
3. Simmer to heat and garnish with parsley.

At Service – Hot:

1. Sauté onion, peppers, and broccoli with chili flakes, 1 tbsp cayenne, and 1 tbsp sriracha.
2. Add 6 oz protein and 6 oz curry base.
3. Simmer and garnish with parsley.

🍽️ Plating

• Spoon 6 oz basmati rice in the center of the plate.
• Ladle curry over rice, top with protein and vegetables.

👨‍🍳 Sugarbush Notes

• Curry base is made in bulk for efficiency.
• Works across multiple proteins for easy menu flexibility.
• Mild or hot versions keep service simple and guests happy.