Chicken Curry – School Recipe
SERVING SIZE: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