Curried Chicken WIngs with Brown Rice

I worked with some excellent cooks during my years managing a child care centre in Sydney and we were fortunate to benefit from their range of cultural heritages – one Italian, one Israeli, one Filipino and one South African. Each brought to the position a unique perspective on food and cooking with and for children.

Although a recipe with a mild curry sauce, this was a hit with the children, thank you SS.

Curried Chicken Wings with Brown Rice

You will need:

• 1kg chicken wings
• 2tsp crushed garlic
• 1 lemon
• 1 onion, diced
• 1 small knob of ginger, finely chopped
• 1 stick of lemongrass
• 1tsp curry powder or curry paste
• 1 carrot, peeled and diced
• 4 potatoes, peeled and diced
• 1 cup of green vegetables (peas, beans, zucchini, whatever you have in the fridge)
• 1 can of four bean mix, drained
• 500ml chicken stock
• 300ml coconut milk
• 1/2 bunch coriander, finely chopped

To make:
Cut wings into three (between joints). Marinade in 1tsp of the garlic, the juice of 1 lemon and a little seasoning for 30 minutes. Bake in a moderate oven (180 C) until skin is golden and flesh is white and firm.

Curry Sauce:
Saute the rest of the garlic, ginger, onion and lemongrass until brown. Turn heat to low and add curry powder/paste and heat through for 2 minutes to release the flavours.

Add carrot and coconut milk and simmer until carrot is tender. Add potatoes and simmer until tender. Add the green vegetables and simmer until tender. If at any time there is not enough liquid, add chicken stock to thin sauce a little. Add 4 bean mix and coriander, stir through.

Serve chicken on brown rice, topped with the yummy curry sauce.

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