Name: Chicken wing curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup peanut oil; 500 gram chicken wings; 1 leek, trimmed, washed, thinly sliced; 1/4 cup red curry paste; 500 gram pumpkin, peeled, seeded, cut into small cubes; 2 1/2 cup chicken stock; 1 400g can coconut milk; 1 420g can chickpeas, drained, rinsed; 1/4 cup basil leaves; steamed jasmine rice, to serve

Chicken wing curry

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1/4 cup peanut oil

500 gram chicken wings

1 leek, trimmed, washed, thinly sliced

1/4 cup red curry paste

500 gram pumpkin, peeled, seeded, cut into small cubes

2 1/2 cup chicken stock

1 400g can coconut milk

1 420g can chickpeas, drained, rinsed

1/4 cup basil leaves

steamed jasmine rice, to serve

Method

1.Heat 1 tablespoon oil in a large saucepan oil high. Cook chicken wings 3-4 minutes, turning, until golden brown. Transfer to a plate.

2.Heat remaining oil in same pan on high. Saute leek 3-4 minutes, until tender. Add curry paste; cook 1 minute, until fragrant. Stir in pumpkin, chicken wings, stock and coconut milk.

3.Bring to boil on high. Reduce heat to low and simmer, covered, 20 minutes. Stir in chickpeas. Simmer, uncovered, a further 10 minutes, until chicken is cooked through. Season to taste.

4.Remove from heat. Stir basil through. Serve with steamed rice.

You can also use chopped chicken thigh fillets, and add sliced zucchini during last 10 minutes of cooking.
Note

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