Hot Sri Lankan chicken wing curry

Fiona Andersen

This curry is magnificently hot, be warned and enjoy. Everyone at Riverstone is addicted to it!

Ingredients

1 ½ kgs	Chicken wings (Main)
1 Tbsp	Black pepper
1 Tbsp	Chilli powder
¼ cup	White vinegar
¼ cup	Tamarind water, see note below
¼ cup	Sweet soy sauce
1 tsp	Flaky sea salt
60 ml	Vegetable oil
1	Onion, peeled and roughly diced
1 head	Garlic, peeled and crushed
¼ cup	Curry leaves
1 can	Coconut cream
1	Tomato, large, roughly chopped
5 Tbsp	Curry powder
1 Tbsp	Chilli powder
1 Tbsp	Black pepper

Directions

1. Trim off the excess fat from the chicken wings and cut each wing in half through the mid joint to make each wing into two winglets.
2. Make the marinade. Place in a large bowl the first 1 Tbsp black pepper, 1 Tbsp chilli powder, vinegar, tamarind water, sweet soy sauce and sea salt. Mix together and stir in the chicken wings. Marinate in the fridge, preferably overnight.
3. Heat the oil in a large heavy-based frying pan and brown the marinated chicken wings, in several batches, until nicely coloured all over.
4. Place the browned chicken into a medium sized pot and set to one side.
5. In the frying pan, gently fry the onion, garlic and curry leaves until soft and tender and add to the pot of chicken.
6. Pour the coconut cream into the pan, bring to the boil and reduce until thickened slightly before adding to the pot with the tomato.
7. In a separate small frying pan lightly toast the curry powder over a medium heat for 1-2 minutes or until fragrant.
8. Add toasted curry powder to the chicken pot along with remaining 1 Tbsp of chilli powder and remaining 1 Tbsp black pepper.
9. Place pot on a medium-to-low heat and cook for 15 minutes or until chicken wings are tender and well cooked.
10. Adjust seasoning to taste and serve with steamed jasmine rice, Asian salad greens and flat bread.

Note:Make tamarind water by soaking a couple of teaspoons of tamarind pulp (available at some supermarkets or Asian grocers) in boiling water.