How To make Coconut Curried Wings
2 Dozen chicken wings
1/2 ts Coconut extract
4 ts Curry powder
6 tb Melted butter
1 c Milk
2 c Instant mashed potatoes
3 tb Sweetened, flaked coconut
2 Cloves garlic, minced
Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight). In another bowl, combine potatoes, curry and cocoanut. Take wings out of marinade and roll in potato mixture. Place slightly apart on well greased cookie sheets. Combine butter & garlic. Drizzle over wings. Bake, uncovered, at 375 degrees until browned - 45 minutes.
How To make Coconut Curried Wings's Videos
Easy Chinese Chicken Curry (Chinese Recipe) | Cooking Maid Hongkong
#chickencurry #chickenrecipe #chinesechickencurry
EASY CHINESE CHICKEN CURRY RECIPE
INGREDIENTS:
800g Chicken (any parts) i used 1 whole chicken
350g Potato
250g Carrots
Shallots
3 Cloves Garlic
2 Slice Ginger
400ml Water
4 Tbsp Curry Sauce (LeeKumKee)
1 Tbsp Soy Bean Sauce (LeeKumKee)
1 Tbsp Hoisin Sauce (LeeKumKee)
1 Tbsp Chinese Rice Wine
1 Tbsp Vinegar
1 Tbsp Dark Soy Sauce
25g Sugar Bar
Oil
CORN STATCH SOLUTION (for sauce thickening)
1 Tbsp Corn Starch
4 Tbsp Water
For full cooking method just click the link below ???????? for anyone interested.
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Baked Curry Chicken Wings | Norah's Cooking Diary
Hi everyone. In this video I am going to share with you a “Baked Curry Chicken Wings” Recipe.
Chicken wings that are moist and packed with flavors taste wonderfully delicious on every bite.
Baked Curry Chicken Wings is another way to enjoy curry dish. Perfect as finger food to serve on any occasions.
Happy cooking????
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Several notes here to share with you:
???? You could substitute chicken wings with chicken drumstick or thigh if you prefer.
???? You could substitute raw sugar with white sugar if you prefer
???? I used a preheated fan forced oven to bake the curry chicken wings at 180°C for 35 mins. If a conventional oven is used the temperature would be 200°C. Please adjust your oven accordingly.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
(Serves 4 people)
BAKED CURRY CHICKEN WINGS
==========================
✅️ 8 Chicken Wings, cut to sections
✅️ 4 Stalks Lemongrass
✅️ 4 Cloves Garlic
✅️ 1 Bulb Red Onion
✅️ 2 Tbsp Curry Powder
✅️ 1 Tsp Turmeric Powder
✅️ 1 Tsp Salt
✅️ 1 Tbsp Raw Sugar
✅️ 2 Tbsp Fish Sauce
✅️ 300 ml Plain Water
✅️ 100 ml Cooking Oil
## METHOD OF PREPARATION##
## STEP 1 ##
Add curry powder, turmeric powder, salt, sugar and fish sauce into a bowl. Add about 200 ml to the bowl and keep the remaining aside for now.
Stir the mixture together until all the sugar are fully dissolved then keep the bowl aside for now.
## STEP 2 ##
Choose lemongrass with a thicker bottom part.
Crush the thick white part of the lemongrass about 6cm from the bottom. Thinly slice the crushed part of the lemongrass and discard the remaining. Further chop the sliced lemongrass into a fine mince then set them aside.
Slice the garlic thinly.
Further chop the sliced garlic into a fine mince then set them aside.
Slice the onion thinly.
Further chop the sliced onion into a fine mince then set them aside.
## STEP 3 ##
Heat up the oil over HIGH heat until it is hot. Dip a wooden chopstick into the oil. The oil is hot when it starts bubbling steadily.
Add the chopped mixture to the pot. Stir the mixture over HIGH heat until they turn brown in color. Add the liquid mixture prepared earlier to the pot. Stir the mixture over MEDIUM heat until most of the liquid evaporated and the oil starts to separate.
Add the remaining plain water previously set aside to the pot. Stir the mixture until most of the liquid is evaporated and the oil starts to separate again.
Switch the heat OFF when the mixture reaches a thick sauce consistency and oil is separated.
Continue to stir the mixture for a few minutes until they are slightly cooled.
## STEP 4 ##
Add chicken wings pieces to a large bowl. Add the thick sauce to the bowl. Stir the mixture to generously coat the chicken wings pieces. Cover the bowl with a plastic wrap neatly. Transfer the bowl to the refrigerator to marinate. Marinate the chicken wings for 8 hours. Best overnight.
## STEP 5 ##
On the next day.
Transfer the marinated chicken wings to the benchtop. Leave the bowl on the bench for 30 mins to bring the chicken pieces up to room temperature.
## STEP 6 ##
After 30 min.
Remove the plastic cover and loosen the chicken wings in the bowl.
Place a cooking mesh on top of a baking tray. Arrange the chicken wings pieces onto the cooking mesh in a single layer for an even cooking.
Preheat the fan-forced oven at 180 °C for 15 mins. Transfer the chicken to the preheated oven. Place the chicken in the oven's lowest rack. Bake the chicken wings until they are cooked through and golden in colour. Typically, this will take about 30 to 35 mins.
## STEP 7 ##
After 35 mins.
The chicken wings should now be golden in colour. Carefully remove the chicken wings from the oven and transfer the hot tray to the benchtop.
## STEP 8 ##
Serve the Baked Curry Chicken Wings while it is still warm.
Happy cooking ????????
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Coconut Curry Chicken
Hey foodies! If you have a large family please increase the quantities as you desire. This recipe serves 1 - 2 persons.
⬇️⬇️
Delicious Jamaican style Curry Chicken with coconut milk
INGREDIENTS:
????️Season the Chicken:
8 Chicken Wings
1 - 2 tablespoons Green Seasoning
2 - 3 tsps Chicken Seasoning
1 tsp Ginger powder
1 1/2 tsp crushed allspice berries
Salt and pepper to taste
1 1/2 tsp Jamaican Curry powder
????️Cook the Curry Chicken:
2 - 3 tsps vegetable oil
3 tsps Jamaican Curry Powder
1 small onion, sliced
1 green Scotchbonnet sliced (without seeds) or whole if you prefer
1 cup Coconut Cream (canned)
Water, enough just to cover the chicken
3 - 4 Whole Allspice berries
Sprigs of Fresh thyme
2 stalk scallion whole or chopped
Carrot slices as desired (optional)
Coconut Curry Fried Chicken | I Heart Recipes
Hey y’all! I believe you can never have too many fried chicken recipes, so here's my Coconut Curry Fried Chicken recipe!
This Coconut Curry Fried Chicken recipe is bursting with flavors and is so juicy! You’ve got to try it. I used drumsticks in this tutorial, but you can definitely use any piece of the chicken you prefer. Cover the chicken with coconut milk and spices. Let this marinate for about 4 hours in your refrigerator. When you’re ready to fry up your chicken, coat it in flour, salt and pepper first. Make sure your oil is nice and hot, and don’t overcrowd the chicken, y’all! Fry the chicken until it’s crispy and golden. Place the chicken on paper towels to absorb the excess oil before serving. Grab some hot sauce, and you are good to go!
Find the recipe here:
Timestamps for video:
0:09 - Add chicken to a bowl.
0:12 - Pour coconut milk over the chicken.
0:20 - Sprinkle in seasonings.
0:45 - Toss until well coated.
0:55 - Sprinkle in more seasoning.
1:07 - Cover and refrigerate for four hours.
1:20 - Add flour, salt and pepper to a bowl.
1:25 - Whisk together.
1:35 - Shake off excess liquid from the chicken.
1:40 - Coat the chicken with flour.
1:55 - Fry the chicken in oil until golden brown and cooked through.
2:30 - Place the chicken on paper towels to absorb excess oil.
2:42 - Place on a serving platter and enjoy!
Loved this Coconut Curry Fried Chicken Recipe? Here are some more recipes to try:
Southern Oven Fried Chicken:
Traditional Southern Fried Chicken:
Old Fashioned Crispy Fried Chicken Wings:
Spicy Fried Chicken:
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About Me & I Heart Recipes: Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copycat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
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