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Curried Chicken Wings




Source of Recipe


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List of Ingredients







1-inch piece ginger, peeled
4 cloves garlic, peeled
1 jalapeño pepper
1 teaspoon turmeric
2 tablespoons lime juice
3 tablespoons plain yogurt
10 chicken wing drumettes (about 3/4 pound)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped finely
4 roma tomatoes, chopped finely
Salt, to taste
1 tablespoon curry powder
1/2 teaspoon allspice
1/2 red bell pepper, diced finely
1 cup water
Pepper, to taste
1 handful chopped cilantro leaves

Make a paste of the ginger, garlic and jalapeño in a food processor. Mix in turmeric, lime juice and yogurt. Rub this paste on the chicken and marinate 3 hours or more in the refrigerator.

Heat oil in a skillet over medium heat and add cumin seeds. Add onion and let it brown, then add tomatoes and salt to taste. When the vegetables soften, add curry powder and allspice and sauté 2 minutes.
Add the chicken along with the juices and stir to coat. Increase heat to high; cook 10 minutes.

Add bell pepper and stir. Add water, cover and cook 20 minutes on medium, stirring once in a while.

Add pepper and simmer 5 minutes. Garnish with chopped cilantro leaves.

Serve hot with rice or tortillas.

Makes 3 servings.

Approximate values per serving: 292 calories, 20 g fat, 49 mg cholesterol, 15 g protein, 15 g carbohydrates, 4 g fiber, 252 mg sodium, 61 percent calories from fat.

Recipe