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Curried chicken wings with aubergine and squash recipe

Curried chicken wings with aubergine and squash recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken wings

Simply microwave curried chicken wings with aubergine and kabocha squash for a quick and easy dinner for two.

3 people made this

IngredientsServes: 2

  • 10 chicken wings
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 aubergine
  • 225g kabocha squash - halved, seeded and sliced into 1cm pieces
  • 120ml chicken stock

MethodPrep:10min ›Cook:7min ›Extra time:20min › Ready in:37min

  1. Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with cling film and place in the fridge to marinate for 20 minutes.
  2. Slice aubergine in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
  3. Place chicken in a microwave-safe bowl; distribute aubergine and kabocha squash evenly on top. Pour in chicken stock. Cover with a microwave-safe lid. Cook in the microwave until chicken is cooked and the juices run clear, about 7 minutes.

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Air Fryer Curried Eggplant

Skip the restaurant and stay in tonight and make your favorite curried eggplant. This Air Fryer curried eggplant is crispy on outside, tender inside and loaded with curry flavor. One bite and you will be hooked! Plus since this recipe is air fried, you save on all the empty grease and oil.

These Air Fryer Curried Eggplant are delicious and crispy. I love eggplant. Whenever eggplant is in season I will buy them just on a whim and will figure out what to cook with them later.

A dash of flavour

My mam used to make this for me and my sister using a Continental Packet Mix and I inturn used to make it for my children. It was always such an easy and tasty comfort dish - perfect for a mid week dinner.

Struggling to change meal plans at the last moment with the fact that I gained 2 extra children due to a student free day on Wednesday (not that I mind at all having extra people at anytime) I decided to try and re-create this dish that I always remember getting excited about as a child.

Surprisingly enough - it turned out ok. Ok enough that the four teenagers were sitting at the table devouring mouthful after mouthful without hesitation. The combination of the mild curry powder and coconut flavoured evaporated milk with simple vegetables chicken and of course the ultimate comfort ingredient pasta.

Cook pasta in a saucepan of boiling water as per packet instructions. Drain.

Coat a large frying pan with cooking spray and cook chicken, in batches, over medium heat until browned. Remove and repeat with remaining chicken.

Recoat frying pan and add onion and carrots. Cook, stirring occasionally, for 5 - 8 minutes or until softened. Return chicken to the pan. Add peas and cook for a further 5 minutes.

Sprinkle mixture with curry powder and sugar, cook stirring until well mixed for 1 - 2 minutes. Add evaporated milk and mix to combine. Add pasta to mixture, gently tossing to combine, cook until pasta is heated through.

1 comment:

Hi, great dish! How about adding it to the Food on Friday: Indian & Sri Lankan collection over at Carole's Chatter? Cheers

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