Crispy Curried Wings
|Chicken wings||2 Pound (1 Kilogram)|
|Mild curry paste||2 Tablespoon|
|Basmati rice||1 1⁄2 Ounce, rinsed (330 Gram)|
|Boiling water||750 Milliliter (1 1/4 Pint)|
|Tomatoes||2 , blanched and skinned|
|Fruit chutney||8 Ounce (240 Gram)|
1. Rinse the chicken wings and pat dry with kitchen paper. Rub the curry paste well onto the chicken wings with your fingers, covering all surfaces. Pin back the wing tip to form a triangle. Place in single layer on a tray; stand for 30 minutes in refrigerator, uncovered.
2. Meanwhile place the rice in a 8 cup/2 It/70 fl oz casserole dish; add salt and boiling water. Cover with lid or foil and place on lower shelf oven, preheated at 180°C/350°F/Gas 4. Cook for 40 minutes. Remove from oven and stand, covered, 5 minutes.
3. Transfer chicken wings to a wire rack placed over a baking tray. Place on top shelf of oven above the rice. Cook for 20 minutes, turning once. When rice has been removed, increase oven temperature to 200°C/400°F/Gas 6 for 5 minutes to crisp the wings.
4. Halve the tomatoes and remove the seeds then cut into small dice. Peel cucumber; slice in half lengthwise, remove the seeds with a teaspoon. Dice the cucumber and mix with the diced tomato. Place in a suitable dish, place chutney in a similar dish. Serve the crisp curried wings with the rice and accompanying sambals.