3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon grated fresh ginger root
2 tablespoons white sugar
salt to taste
18 chicken wings
1 cup parve sour cream
3/4 cup coconut milk
1/2 lemon, juiced
|2.||Heat olive oil in a skillet over medium heat. Saute onion, garlic and ginger until lightly browned. Stir in curry powder, cinnamon, paprika, sugar and salt. Continue stirring for 2 minutes. Add tomato paste, sour cream, and coconut milk. Pour over chicken wings and stir to coat. Simmer for 20 to 25 minutes.|
|2.||Stir in lemon juice. Simmer 5 more minutes.
You can use yogurt or regular sour cream which is better. I use soy or parve because I keep a kosher kitchen and don’t mix milk and meat.
Saute the onions, garlic and ginger root.
It tastes better than it looks.
Pour curry over wings and stir to coat. Continue simmering wings stirring occasionally for 15-20 minutes. You can also put them in the oven on 350F (175C) for 30 minutes.
Serve over medium wide egg noodles or jasmine rice. If you want to go all American a crispy bunch of fries go well under these wings as well!
Happy weekend bloggers.
This is gmom and kids kickin’ back.