Chicken Curry – School Recipe
SERVING SIZE:
1 DrumstickSERVINGS:
100INGREDIENTS
| 2 Bags Big Catch Breading |
| 1 tsp Ginger, Ground |
| 100 Chicken Drumsticks (about 23lb. raw) |
| 33 Red Bell Peppers (about 12lb.), Medium Diced |
| 4 Cloves Garlic, Minced |
| 6 lb Whitw Onions, Medium Diced |
| 3 cups Vegetable Oil |
| 5-#10 cans Diced Tomatoes |
| 1 1/2 cup Curry Powder |
| 3/4 cup Thyme, Whole (Spanish) |
| 2 lb Raisins, optional |
INSTRUCTIONS
Heat oven to 375°F.
Wash fresh produce thoroughly under running water.
Line large sheet pans with foil and spray with nonstick pan spray.
Mix Big Catch Breading and ginger in a bowl. Dredge chicken drumsticks in breading mixture and place on sheet pan. Bake 75-90 minutes or until chicken reaches minimum internal temperature of 165°F.
Meanwhile, sauté red peppers, garlic and onions in oil until softened. Add tomatoes, curry powder, and thyme; mix well.
Set cooked chicken legs on top of the vegetable mixture. Simmer for 20-30 minutes.
Remove from heat and transfer to serving pans. If desired, add raisins to mixture before serving.
Recipe inspired by Chef Lisa Routson, Randolph Public Schools, MN
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