Curry Chicken Wings Lo.JPG

Curry Chicken Wings over Basmati Rice

Servings: 10

Ingredients

  • 30 Fully-cooked CHEF REDI® Steamed Chicken Wings
  • 3 oz. Olive Oil
  • 2 Yellow onions (medium diced)
  • 3 cloves Garlic (minced)
  • 1 tsp. Ginger (minced)
  • 5 tbsp. Curry Powder
  • 2 tsp. Ground cinnamon
  • 2 tsp. Paprika
  • 1 tbsp. Granulated Sugar
  • 1 oz. Tomato Paste
  • 2 c. Plain Yogurt
  • 1 c. Coconut Milk
  • 1 whole Lemon (juiced)
  • 1 tsp. Cayenne Pepper
  • Salt to taste
  • 1 lb. Basmati rice
  • 1/4 c. Parsley (chopped)

Instructions

Curry:

  1. Heat olive oil in a large saute pan over medium heat. Saute onion until lightly browned.
  2. Stir in garlic, ginger, curry powder, cinnamon, paprika, cayenne, and sugar. Stir for 2 minutes, then add tomato paste, yogurt, and coconut milk.
  3. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Add lemon juice during last 2 minutes of cooking. Salt to taste.

Wings:

  1. Deep fry wings @ 375'F for 6-8 minutes. Toss in curry sauce, and plate over cooked basmati rice. Garnish with chopped parsley.