Kasi chicken wing curry

A delicious and fragrant township style curry.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 45 minutes

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Ingredients

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

Method

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