CURRY GRILLED CHICKEN WINGS & RICE

Curry Grilled Chicken Wings & Rice

Curry Grilled Chicken Wings & Rice

Fun flavorful use of an easy versatile curry sauce

Yield: 4-5 servings

PREP IT!     

For Coconut Curry Sauce:

  • 1 teaspoon Taste Tutor Smoked 101 (pre-order) or Taste Tutor Seasoning 101

  • 1 small Yellow onion, quartered

  • 5 cloves Garlic, fresh

  • ¼ inch piece Ginger, fresh

  • 1 large Roma tomato, fresh, quartered

  • 1/8 teaspoon Cardamom, ground (optional)

  • 1 teaspoons Cumin

  • 3 tablespoons Curry powder

  • 2 tablespoons Oil, any kind

  • 1 can Coconut milk

  • ¼ bunch Cilantro, fresh, chopped

For Curry Grilled Chicken Wings:        

For Curry Rice:   

  • 2¼ cup remaining Coconut Curry Sauce plus Chicken drippings

  • ½ cup Water

  • 2 cups White rice, long grain, parboiled, basmati, or jasmine

  • For garnish Red onion, diced

  • For garnish Green onion, fresh, sliced

  • For garnish Cilantro, fresh, chopped

MAKE IT!

For Coconut Curry Sauce

  1. In a blender, combine Taste Tutor Smoked 101, all sauce ingredients except oil, coconut milk, and cilantro. Blend until very smooth, adding a little bit of water if necessary.

  2. In a skillet, heat oil over medium heat. Carefully pour contents of the blender into the skillet and allow to cook on medium heat until sauce has reduced by ¼th. Be careful; sauce will pop in the hot oil so have a lid or aluminum foil ready to cover the skillet.

  3. Once contents have reduced, turn heat down to low and stir in coconut milk. Continue to cook for 5 minutes until all the ingredients are well combined.

  4. Stir the cilantro into the sauce. The sauce is ready to use or store in the refrigerator for 2 days.

Coconut Curry Sauce Ingredients

For Curry Grilled Chicken Wings:

  1. Preheat oven to 350F.

  2. Pour 2 cups of coconut curry sauce and ½ cup water into a 9x9 baking pan or small roasting pan. Stir until sauce is smooth and thinned out.

  3. Add chicken wings to the pan and cover tightly with aluminum foil. Bake in the oven for 1 hour.

  4. Once baked, remove chicken from the sauce and grill to desired outer color.

Wings on the Grill

Grilled Wings

For Curry Rice:

  1. In the same 9x9 baking pan or small roasting pan, add ½ cup water to the remaining 2¼ cups of curry sauce used to cook the chicken. Stir.

  2. Add 2 cups of white rice and cover tightly with aluminum foil. Return pan back to the oven and bake for 30 minutes or until rice is soft and cooked through.

  3. Serve curry rice and grilled chicken together with your favorite vegetable side and garnish with red onion, green onion, and cilantro.

Tip: For spicy flavor, season chicken with Taste Tutor Piri Piri Seasoning before cooking.

Storage: In refrigerator in airtight container for up to 2 days.

Reheat: In the oven or in the microwave.

African, CaribbeanAdunni Ogunlanohrecipe, onion, garlic, seasoning, easy, roasted, hungry, flavorful, coconut, curry, grilledComment