Wineshark Recipe - 58 Curry Chicken Wings

Ingredients:

• Chicken wings - 2 lb
• Cooking oil - 1 tbsp
• Onion sliced - 8 oz
• Curry powder - 1 tbsp
• Ground cumin - 1 tsp
• Chili powder - 1 tsp
• Saffron - a little bit
• Garlic finely - 1 tsp
• Coconut milk - 1 can
• Corn starch - 1/2 tbsp
• Chicken stock - 10 oz
• Avoset - 3 oz
• Banana sliced - 2
• Lemon juice - 1 tbsp
• Salt - 1.5 tsp

First defrost the chicken wings and then dry them, add the salt and a bit of cooking oil to marinate.

Stir fry the onion until it smells good, then add curry powder, chili powder, cumin and saffron, to continue to cook for a short while.

Add the chicken wings (you can panfry the wings with garlic finely first), and then chicken stock, coconut milk, avoset, corn starch (mixed with water), banana, lemon juice and seasonings. Alternatively (preferred) will be to not panfry the wings but add it straight to the sauce, but then cover the pot for a while to cook it, which will make the wings more tender.

Best serve with rice.