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 andshredcoconut 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 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.
First step is the marinade, the wings need to be in the yogurt spices marinade for at least 4 hours, optimally overnight.
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.
Third step is making thecoconut curry chicken wings sauce, to whichI 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.
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.
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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.
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.
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.
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.
serve the wings
Place the wings on a plate, sprinkle with some more parsley and serve with some Naan bread or basmati rice.
Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession.
when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.
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