Coconut Curry south Indian Chicken Wings
Better get those napkins ready cause it's getting messy
Coconut Curry chicken wings back at home
Imitating the flavors of authentic kitchens is impossible. I mean, grinding our own masala spice mix isn't an option, we don't have a tandoor oven for our breads, and I certainly don't have a curry tree by my house. There's no point in copying India's methods — the idea is to get as close as possible to the flavor essence in our modern kitchen. That's what I try to do in this recipe.The method
First step is the marinade. The wings need to sit in the yogurt and spices marinade for at least 4 hours — optimally overnight.
Method
- 1
marinading the chicken· 24 hrs
Place all the marinade ingredients in a large bowl and mix until combined. Add the chicken and coat with the marinade. Place in the fridge for a minimum of 4 hours, optimally 24hrs.
- 2
Sous vide the chicken wings· 2 hours
Set your immersion cooker to 55°c/140°F Place the wings in a plastic bag suited for sous vide cooking. When desired temperature is reached, insert the bag into the water for 2 hours. The wings will be medium rare, don't worry about it, we will cook them with the sauce.
- 3
making the sauce· 30 minutes
Heat a large pan or wok over medium-high heat. Pour the oil, cumin seeds, coriander seeds and ginger, if you're using the chipotle pepper this is the time to add it, cook for 30 seconds, add the garlic and mustard seeds and cook for another 30 seconds. Reduce heat to medium and add the onions, cook until transparent. Pour the coconut milk, mix well and bring into a simmer, reduce heat to low and add the peanut butter, garam masala, curry powder. Season with salt and pepper and cook sauce for 20 minutes.
- 4
cook the wings in the sauce· 10-15 minutes
When chicken wings are out of the sous vide bag immediately transfer them to the coconut sauce. Cook for 10-15 minutes on low heat, 2 minutes before serving, sprinkle with chopped parsley however save some fresh parsley as well to sprinkle over the wings when served.
- 5
serve the wings
Place the wings on a plate, sprinkle with some more parsley and serve with some <a href="https://cookincity.com/recipe/indian-naan-bread/">Naan bread</a> or basmati rice.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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