Chicken Curry – School Recipe

Chicken Curry – School Recipe


1 Drumstick




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


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