Ingredients
| Flour, all-purpose | 8 cups |
| Salt, kosher | 3 teaspoons |
| Pepper | 1 teaspoon |
| Paprika | 1 teaspoon |
| Ginger, powdered | ½ teaspoon |
| Chicken, drumsticks, cooked, with meat and skin(about 23¼ pounds raw) | 100 each |
| Red peppers, large(about 12 pounds) | 33 each |
| Garlic cloves, fresh, minced | 4 each |
| Onions, white, diced | 6 pounds |
| Curry powder | 1½ cups |
| Thyme (dried leaves) | ¾ cup |
| Oil, vegetable | 3 cups |
| Tomatoes, diced, drained | 5 #10 cans |
| Raisins(optional) | 2 pounds |
Instructions
COOK THE RAW CHICKEN:
- Mix flour, salt, pepper, paprika, and ginger in a shallow bowl.
- Toss the raw chicken drumsticks in seasoned flour to lightly coat them. Shake off the excess and transfer it to a baking sheet. Bake at 350 °F.
MAKE THE CURRY:
- Wash fresh produce thoroughly under running water to remove dirt and other contaminants.
- Sauté garlic, onions, and peppers in oil until soft. Add tomatoes, curry, thyme, and cooked chicken. Bring to a boil, and simmer for 30 minutes.
- Remove from heat, and transfer to serving pans. If desired, add raisins to mixture before serving.