Name: Coconut Curry south Indian Chicken Wings
Total time: 2 h 30 min
Yield: 4 Servings
Ingredients: Smoked Paprika: 1 tbsp; Ground Cumin: 1 tbsp; Garam masala: 1 tbsp; cinnamon: 1 tsp; Red Chili powder: 1 tsp; Greek Yogurt: 1 cup; Chicken wings: 500g/ 1 lb; Garlic: 3 cloves minced; Chipotle Pepper: finely chopped; Ginger: chopped finely; Cumin seeds: 1 tbsp; coriander seeds: 1 tbsp crushed; Onions: 1 finely chopped; Mustard seeds: 1 tsp; Coconut Milk: 200g/ 7 oz; Peanut butter: 2 tbsp; Garam masala: 1 tbsp; Curry powder: 1 tbsp; oil: 2 tbsp; parsley: 2 tbsp chopped roughly; Salt: 1 tbsp; Black Pepper: 1 tbsp; parsley: chopped roughly; : Naan bread

Features:

Cuisine:

Indian

2 hours 30 minutes
Serves 4
Medium

Ingredients

For the marinade
1 tbsp Smoked Paprika
1 tbsp Ground Cumin
1 tbsp Garam masala
1 tsp cinnamon
1 tsp Red Chili powder
1 cup Greek Yogurt
500g/ 1 lb Chicken wings
For the sauce
3 cloves minced Garlic
finely chopped Chipotle Pepper
optional
chopped finely Ginger
1 tbsp Cumin seeds
1 tbsp crushed coriander seeds
1 finely chopped Onions
1 tsp Mustard seeds
white mustard
200g/ 7 oz Coconut Milk
about 1 can
2 tbsp Peanut butter
organic type not salted and without peanuts chunks
1 tbsp Garam masala
1 tbsp Curry powder
2 tbsp oil
2 tbsp chopped roughly parsley
1 tbsp Salt
1 tbsp Black Pepper
Serving
chopped roughly parsley
Naan bread

Directions

The south Indian flavors are very surprising, the conflict between the spicy chicken wings and the coconut milk creates a delicious sauce, in which the chicken wings swim. Coconut curry chicken wings are inspired by the south Indian cuisines, especially the Kerala kitchens from which I enjoyed very much.

If you’ve ever travelled to southern India, to Kerala state in particular, you can’t avoid the Malabar Chicken Curry dish, it is all over the place and there are many versions to it.

Some cook it in coconut milk and curry leaves, some cook it with a Garam Masala spice recipe and shred coconut on top of the wings, either way, this dish really takes the essence of southern India tropical spicy flavors and transforms it to a one of a kind signature dish.

Coconut curry chicken wings

Coconut Curry chicken wings back at home

Imitating flavors of authentic kitchens is impossible, I mean, grinding our personal masala spice mix is not an option, nor do we use a tandoor oven for our breads, and i certainly don’t have a curry tree by my house. There is no point in copying the methods of India, the idea is to try to get as close as possible to the flavor essence in our modern kitchen, this is what I try to do in this recipe.

The method

First step is the marinade, the wings need to be in the yogurt spices marinade for at least 4 hours, optimally overnight.

Coconut curry chicken wings

Second step is cooking the chicken wings, I chose the sous vide way since the result is a tender juicy chicken wings that are ready for the coconut curry sauce. I cook the wings to the degree of medium-rare and continue the cooking in the coconut sauce.

Coconut curry chicken wings

Third step is making the coconut curry chicken wings sauce, to which I added a few twists, the real difference between the Kerala kitchens and this recipe is the addition of peanut butter, a flavor that compliments the coconut milk, adding great tropical tastes to the dish.

Coconut curry chicken wings

Get ready to make a few Naan breads to accompany this dish because you will want to wipe out that delicious sauce with something, so prepare yourself for a big mess where no fork and knives are needed.

Coconut curry chicken wings

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Steps

1 Done 24 hrs	marinading the chicken 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 Done 2 hours	Sous vide the chicken wings 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 Done 30 minutes	making the sauce 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 Done 10-15 minutes	cook the wings in the sauce 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 Done	serve the wings Place the wings on a plate, sprinkle with some more parsley and serve with some Naan bread or basmati rice.