Ingredients
- 1 kg (2 lb 4 oz) chicken wings
- 60 ml (2 fl oz/1/4 cup) oil
- 1 large onion, sliced
- 1 tablespoon curry powder
- 1 large carrot, chopped
- 1 celery stalk, sliced
- 400 ml (14 fl oz) coconut cream
- 250 ml (9 fl oz/1 cup) chicken stock
- 2 green apples, chopped
- 30 g (1 oz/1/4 cup) sultanas (golden raisins)
- 80 g (2 3/4 oz/1/2 cup) roasted peanuts, optional
Method
1. Pat the chicken wings dry with paper towels. Tuck the wing tips to the underside.
2. Heat 2 tablespoons of the oil in a large heavy-based saucepan and add the chicken in small batches. Cook quickly over medium heat for 5 minutes, or until well browned on both sides. Drain on paper towels.
3. Heat the remaining oil in the pan. Add the onion and curry powder and cook, stirring, over medium heat for 3 minutes, or until soft.
4. Return the chicken to the pan. Add the carrot, celery, coconut cream and stock, and bring to the boil. Reduce the heat and simmer. Cook, covered, for 30 minutes. Add the apple, coriander and sultanas, and cook for a further 20 minutes, or until the chicken is cooked, stirring occasionally. Sprinkle with roasted peanuts, if you wish.
