Donated Milk Powder Soup Kitchen Curry

24-Hour Marinade for 24 Fresh Chicken Thighs, Boneless, Skinless (thawed, not frozen):

1.  Mix in a blender:

4 cups of non-fat, pasteurized, plain yogurt

4 cups of water

1 cup of Frontier brand Vindaloo Curry Seasoning, organic

1 cup of cumin powder

1 cup of turmeric powder

1/2 cup of salt, iodized

2.  Cut fresh chicken thighs into four equal pieces. Cover in airtight container, with the marinade completely covering it for 24-hours in fridge.

3.  Wash/scrub/prepare pumpkins, veggies, and potatoes:

12 small pumpkins, washed, tops cut out into round lids, de-seeded, get the ones the size of a soccer ball (U.S. professional regulation-sized ones), to be used as natural containers for oven roasting

12 large, red bell peppers, washed, de-seeded, cut into 2-inch pieces

2 - 4 large, yellow onions, each cut into eighths

4 large, fresh, fennel bulbs, washed, each cut into eighths also

24 new potatoes, baby-sized, light yellow-colored ones, thin-skinned, scrubbed and rinsed

14 large, organic carrots, purple or dark reddish-orange, washed, peeled, tops removed, each cut into 3 pieces

4.  Mix the cream:

12 cups of donated milk powder
12 cups of fat-free coconut cream powder
12 one-liter sized containers of plain half and half, pasteurized, cows'

Blend together with a mixer.  You may need to add skim, pasteurized milk if it's too thick.

5.  Mix or blend the following seasonings into the "cream":

4 cups of turmeric powder
4 cups of cumin powder
1 cup of Frontier brand, organic Vindaloo Curry Seasoning powder
1 cup of black pepper
1 cup of salt, iodized

6.  Preheat oven, with bottom rack in, to 350°F. Place pumpkins, filled 3/4 with curry stewing ingredients into deep roasting, non-stick pans. Cover with the pumpkin tops. Finally, bake for approximately 45 - 55 minutes. Check chicken with a meat thermometer.