mitzireddy

After a fabulous extended long weekend from a fairly warm Durban we motored to an icy, dull and rainy Gauteng this afternoon. Before I can start experiencing severe withdrawal symptoms out comes out my laptop and hey I am reading my fellow bloggers posts – heave a sigh of relief – and start to normalize. We had a great time at the wedding and had fun getting all dressed up in formal gear and strutting around in all our bling. Back at home I am huddling in my warm clothes – all covered up – with my pets happy to see me – all curled around me as I am busy with my post- it’s time to think about food – some warming delicious food – what comes to mind is Nigel Slater’s chicken wings curry – it has such a vibrant colour and tasty as well. I had never curried chicken wings before and was attracted to this recipe by the delicious look picture. I am putting together some recipes for my children which are not only simple and quick but tasty as well. My daughter, Lynn, enjoys both chicken wings and tomato – she is going to love this recipe.

It’s a very tasty dish – like most of Nigel’s Slater’s recipes this is simple, delicious and flop proof.

You could serve this with plenty of the brick red, coconut-scented sauce and some rice, but I prefer to reduce the sauce over a high heat, stirring almost continuously, till it is thick enough to coat the chicken wings.

CHICKEN WINGS WITH COCONUT CREAM

SERVES 4

groundnut oil 2 tbsp
chicken wings 16, or 12 large ones
ginger a 60g knob
garlic 2 large cloves
ground chilli ½ tsp
ground turmeric ½ tsp
ground coriander 1 tsp
small “new” potatoes 250g
chopped tomatoes a 400g can
coconut cream up to 320ml
coriander leaves a small handful

Warm the oil in a deep frying pan, add the chicken wings, seasoned with salt and pepper, and leave them to colour on both sides. Remove to a plate once they are golden brown on both sides.

Peel the ginger and garlic and blitz them to a rough pulp in a food processor. Blend in the ground chilli, turmeric and coriander. Cut the potatoes into thin “coins”.

Return the empty chicken pan to a moderate heat and add the spice mix from the processor. Once it starts to sizzle and its fragrance rises add the potatoes and 200ml water, continue cooking, with the occasional stir, for 10 minutes or until they are approaching tenderness. Stir in the tomatoes, bring to the boil and simmer for 5 minutes.

Pour in the coconut cream (start with 160ml, then add more as you wish). Season with salt, stir well, return the chicken and any juices on the plate to the pan and leave to simmer for 15-20 minutes, allowing time for the liquid to reduce a little.

Turn up the heat, and stirring almost continuously, let the sauce bubble till it has thickened considerably. Scrape away the bottom of the pan with a wooden spoon as you go to stop the sauce sticking. The sauce should be thick and should easily coat the chicken. Stir in a little chopped coriander if you wish.

Serve in shallow bowls or deep plates and, as it’s best eaten somewhat messily with the hands, provide something for everyone to wipe their fingers with.