KASI CHICKEN AING CURRY
■ 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
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.