Saucy Malaysian Curry Chicken Wings

Nutrition per serve

Ingredients

• 1clove garlic
• 200ml coconut milk
• 60g yellow curry paste
• 10g Malaysian mild curry powder
• 1bunch makrut lime leaves
• 300g free-range chicken wings
• 150g jasmine rice
• 1pcs red onion
• 1pcs Lebanese cucumber
• 200g cabbage
• 20g shredded coconut
• 13ml sugar
• 30ml white vinegar

Method

1. Step 1 — Prep curry sauce
   Preheat the oven to 220C, fan-forced. Grease a medium roasting pan. Crush or finely chop the garlic. Combine the garlic, coconut milk, curry paste, curry powder, 125ml (½ cup) water and 1½ tsp sugar in the roasting pan. Scrunch half the lime leaves and add to the sauce, then season well with salt.
2. Step 2 — Bake chicken wings
   Add the chicken wings to the curry sauce and turn to coat. Bake for 25-30 mins until the chicken wings are cooked through and the sauce is slightly reduced.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Pickle vegetables
   While the rice is cooking, combine 1½ tbs white vinegar and 1 tsp sugar in a bowl. Season with salt and pepper and stir to dissolve the sugar. Thinly slice the onion, cucumber and cabbage with a sharp knife or mandoline. Add to the pickling liquid and toss to coat. Set aside to pickle, tossing occasionally, until needed.
5. Step 5 — Make coconut sambal
   Separate the remaining lime leaves, remove the central vein and finely shred. Combine the coconut and lime leaves in a bowl.
6. Step 6 — Get ready to serve
   Stir 2 tsp white vinegar into the curry sauce. Taste, then season with salt. Fluff the rice with a fork. Divide the rice and chicken wings among plates and drizzle with the curry sauce. Serve with the pickled vegetables and coconut sambal.

Allergens

Soy, Sulphites