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Frank's® RedHot®



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Servings: 50


  • 1 cup Vegetable oil
  • 12 lbs. Chicken breasts, cut into strips
  • 12 each Onions, julienne
  • 8 each Garlic cloves, crushed
  • 1/2 cup Curry powder
  • 4 qt. Heavy cream
  • 1 qt. Coconut, unsweetened, shredded
  • 1 qt. Raisins
  • 2 cups FRANK'S® RedHot® XTRA HOT Cayenne Pepper Sauce
  • to taste Salt
  • 1 qt. Yogurt, plain
  • 1 tbsp. Vegetable oil
  • 3 lbs. Cashews
  • 1 qt. Coconut, unsweetened, shredded, toasted


  • 1. Brown chicken in hot oil.
  • 2. Add and cook until onions are translucent, about 5 minutes.
  • 3. Add and cook for 30 seconds, stirring constantly.
  • 4. Add and simmer gently until chicken is tender and liquids have reached a sauce consistency.
  • 5. Stir in yogurt and heat through. Do not boil.
  • 6. Fry cashews in hot oil. Before service, add half the cashews to the chicken. Garnish with remaining cashews and coconut. Serve with rice or by itself.