CHICKEN WINGS WITH COCONUT CREAM

Updated at: Thu, 17 Aug 2023 02:47:52 GMT

Step 1

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.

Step 2

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".

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

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