Crispy Curried Wings Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time1 Hr 10 Min
Ready In2 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Chicken wings2 Pound (1 Kilogram)
 Mild curry paste2 Tablespoon
 Basmati rice1 1⁄2 Ounce, rinsed (330 Gram)
 Salt1⁄2 Teaspoon
 Boiling water750 Milliliter (1 1/4 Pint)
 Tomatoes2 , blanched and skinned
 Cucumber1 Small
 Fruit chutney8 Ounce (240 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 2070 Calories from Fat 445

% Daily Value*

Total Fat 50 g76.7%

Saturated Fat 9.8 g48.8%

Trans Fat 0.6 g

Cholesterol 517.1 mg

Sodium 4458.5 mg185.8%

Total Carbohydrates 175 g58.3%

Dietary Fiber 8 g32%

Sugars 121.8 g

Protein 206 g411.8%

Vitamin A 52.7% Vitamin C 72.5%

Calcium 18.6% Iron 50.7%

*Based on a 2000 Calorie diet

Directions

1. Rinse the chicken wings and pat dry with kitchen paper. Rub the curry paste well onto the chicken wings with your fingers, covering all surfaces. Pin back the wing tip to form a triangle. Place in single layer on a tray; stand for 30 minutes in refrigerator, uncovered.
2. Meanwhile place the rice in a 8 cup/2 It/70 fl oz casserole dish; add salt and boiling water. Cover with lid or foil and place on lower shelf oven, preheated at 180°C/350°F/Gas 4. Cook for 40 minutes. Remove from oven and stand, covered, 5 minutes.
3. Transfer chicken wings to a wire rack placed over a baking tray. Place on top shelf of oven above the rice. Cook for 20 minutes, turning once. When rice has been removed, increase oven temperature to 200°C/400°F/Gas 6 for 5 minutes to crisp the wings.
4. Halve the tomatoes and remove the seeds then cut into small dice. Peel cucumber; slice in half lengthwise, remove the seeds with a teaspoon. Dice the cucumber and mix with the diced tomato. Place in a suitable dish, place chutney in a similar dish. Serve the crisp curried wings with the rice and accompanying sambals.
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