Coconut and mango chicken wings with spiced potato salad
serves
4
Zesty chicken wings and spiced potato salad are the perfect flavours for summer entertaining.
Ingredients (13)
- 270ml can coconut milk
- ½ cup (150g) red curry paste
- 1/3 cup (110g) store-bought mango & ginger spiced chutney
- 12 large chicken wings (about 1.5kg)
- Chopped roasted peanuts, to serve
Warm spiced potato salad
- 700g small chat potatoes
- ¼ cup (60ml) olive oil
- 1 tsp each fennel seeds & cumin seeds
- 20 curry leaves
- ½ tsp ground turmeric
- Juice of 1 lime, plus wedges to serve
- ½ cup natural yoghurt
- Butter-leaf lettuce & coriander, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For spiced potato, preheat oven to 200°C. Place potatoes in a saucepan, cover with cold salted water, bring to the boil, then reduce to a simmer and cook for 20 minutes or until tender. Drain, cool slightly, then cut potatoes in half and place in a roasting dish. Heat oil, fennel and cumin seeds and curry leaves in a small saucepan over medium heat for 1-2 minutes until seeds start to pop and leaves are crisp. Remove from heat and stir in turmeric. Pour spice mixture over potatoes, season and stir gently to coat. Roast for 30 minutes or until crisp and golden. Remove from oven, drizzle with lime juice and leave to cool slightly
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2.Meanwhile, combine coconut milk, curry paste, chutney and 1 tsp salt flakes in a deep baking tray, add chicken, toss to coat and roast, basting every 10 minutes, for 40-50 minutes until golden. Cover loosely with foil and rest for 10 minutes.
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3.Arrange lettuce and potato on a large platter, drizzle with yoghurt and scatter with coriander. Top with chicken and scatter with peanuts.
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