|Photo: Tandoori wings with cucumber yoghurt recipe|
Wondering what's for dinner tonight? Just wing it!
To Prep 0:10
To Cook 0:50
1/3 cup tandoori curry paste
1/2 cup plain yoghurt
2 tablespoons chopped fresh coriander
1.5kg chicken wings
Steamed basmati rice, small fresh mint leaves and lime wedges, to serve
1 Lebanese cucumber, grated
2 tablespoons chopped fresh mint leaves
1 cup plain yoghurt
Step 1 To make the cucumber yoghurt: Combine cucumber, mint and yoghurt in a bowl. Season with pepper. Cover. Refrigerate until needed.
Step 2 Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Combine curry paste, yoghurt and coriander in a large bowl. Add wings. Toss to coat. Transfer to prepared tray.
Step 3 Bake for 50 minutes or until browned and cooked through. Serve tandoori wings with cucumber yoghurt, rice, mint and lime wedges.
You could marinate the wings the night before and store, covered, in the fridge for the flavours to develop before cooking.
Fat saturated 16.00g
Fat Total 49.00g
Carbohydrate sugars 15.00g
Carbohydrate Total 16.00g
Dietary Fibre 2.00g
All nutrition values are per serve.
Super Food Ideas - November 2009 , Page 26
Recipe by Kim Coverdale
Photography by Steve Brown
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