The coastal cuisines of southern India are replete with the predominance of fragrant coconut, tart tamarind and savory curry leaves. Taking a page out of the carnatic cookbook and fusing its philosophy with dishes that are seen on Western platters, I came up with this recipe. Wings and fries- quintessential American grub- gets a malabar makeover with sticky tamarind glazed chicken wings and coconut dusted potato wedges. It would take some resolve to stay away from this one.
Tamarind ginger
curry leaf chicken wings with coconut potato wedges
Season chicken
wings and drizzle with olive oil. Scatter over curry leaves, cover with foil
and roast for 25 mins. Splutter mustard seeds in hot oil. Coat potato wedges
with it, add (lime zest + salt + pepper + desiccated coconut) and roast until crispy. Add (tamarind pulp + palm sugar + salt), powdered (chilli + ginger + fennel) along
with a splash of water to a pot and reduce over heat to make the sauce. Remove foil
from chicken, pour over the sauce and cook uncovered for 10 mins until sticky
and succulent. Serve chicken wings with potato wedges.
