KASI CHICKEN AING CURRY

Move! Stokvel - - Food -

Serves 4

IN­GRE­DI­ENTS

■ 60ml (4 ta­ble­spoons) oil ■ 1kg chicken wings, washed and dried ■ 2 onions, chopped ■ 1ml (1 ta­ble­spoon) gin­ger and gar­lic paste ■ ¾ tea­spoon red chilli pow­der ■ ½ tea­spoon turmeric ■ ½ tea­spoon co­rian­der ■ ¼ tea­spoon cumin ■ ¼ cup tomato puree ■ 2 chill­ies, de­seeded and chopped ■ 500ml (2 cups) wa­ter ■ Salt to taste ■ ¼ tea­spoon garam masala ■ 10 cashew nuts, soaked in two ta­ble­spoons milk and ground to a fine paste ■ 1 sprig curry leaf ■ Spekko Long Grain Par­boiled Rice to serve

IN­STRUC­TIONS

Heat oil in a heavy bot­tomed pot and fry the chicken wings in batches un­til they turn a de­li­cious caramel colour. Re­move and put aside. In the same pot, add the onions and sauté un­til trans­par­ent. Add the gin­ger and gar­lic paste, chilli, turmeric, co­rian­der and cumin. Sauté un­til the spices are fra­grant. Add the tomato puree, chopped chill­ies, wa­ter and salt and the fried chicken wings. Cover and sim­mer slowly for 20 to 30 min­utes un­til the wings are done and the curry is the right con­sis­tency. Fi­nally add the garam masala pow­der, cashew nut paste and curry leaf. Sim­mer un­til the flavours mix. Serve warm with Spekko Long Grain Par­boiled Rice.

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