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:
- Heat olive oil in a large saute pan over medium heat. Saute onion until lightly browned.
- Stir in garlic, ginger, curry powder, cinnamon, paprika, cayenne, and sugar. Stir for 2 minutes, then add tomato paste, yogurt, and coconut milk.
- 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:
- Deep fry wings @ 375'F for 6-8 minutes. Toss in curry sauce, and plate over cooked basmati rice. Garnish with chopped parsley.