While the chicken wings are marinating, prepare the sauce. Serve with banana and curry sauce. Pour marinade on top of chicken wings, mix, and let marinate for at least 30 minutes. Preheat oven to 200°C Place chicken wings in an oven proof dish (or a lined cookie sheet) and dab with paper towel to remove excess marinade. 800 g chicken wings. 1 teaspoon curry powder
Serve hot with steamed rice, any type of biryani or any type of roties. Prepared Masala Paste, Tomato Paste, Coconut Paste and Curd for Chettinad ChickenCurry
You can whisk each together in bowls & heat the chicken in any pan on the stove. The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE
In skillet, cover chicken with water. Add chicken, carrot and green onions. simmer, turning once, until chicken is no longer pink inside, about 15 minutes. Place heaping 1 tsp (5 mL) chicken salad in each croustade
Divide curry among bowls and top with herbs. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes
However I feel that the curry is a little diluted (see second photo above), even though I have used less amount of water, but yet it needed something else
Ø Hot N Spicy Chicken Gravy. Serve hot with biryani, roti, phulka or with. Dhaba Style ChickenCurry. In this recipe, the chicken pieces are cooked with onion, tomato
So here goes a chickencurry that turned out rather nicely. The fish is not exactly enticing in there and I’m afraid I chose the low cost chicken and some coconut milk
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