Chicken Wings
A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.
Ingredientsfor 4 servings
- 1/2 kg Chicken Wings
- 1 cup Curd
- 1 tsp Pepper powder
- 1 tsp Chilly powder
- 3 tsp Chicken Masala Eastern
- 1 tsp Garam Masala
- 2 tsp Salt
- 5 tbsp Sun Flower oil
Preparation
Step 1
Clean the chicken wings.
Step 2
Mix it together with the rest of the ingredients (except oil).
Step 3
Keep it for half an hour. (If you can keep this in sun it will put extra flavour). Stir this in between 5 minutes.
Step 4
Heat the oil in a non stick pan.
Step 5
Reduce the flame.
Step 6
Put the chicken into the pan and cook one side for 15 minutes.
Step 7
Cook the other side for 15 minutes.
Step 8
If you can close the pan with a lid, then the flavour will be contained inside the chicken.
Step 9
After half an hour of cooking, take it off the heat.
Step 10
Goes well with Tomato Sauce.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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