Wondering what’s for dinner tonight? Just wing it!
Ingredients
- 1/3 cup tandoori curry paste
- 1/2 cup plain yoghurt
- 2 tablespoons chopped fresh coriander
- 1.5kg chicken wings
- Steamed basmati rice, to serve
- Small fresh mint leaves, to serve
- Lime wedges, to serve
Cucumber yoghurt
- 1 Lebanese cucumber, grated
- 2 tablespoons chopped fresh mint leaves
- 1 cup plain yoghurt
Method
- Step 1To make the cucumber yoghurt: Combine cucumber, mint and yoghurt in a bowl. Season with pepper. Cover. Refrigerate until needed.
- Step 2Preheat 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 3Bake for 50 minutes or until browned and cooked through. Serve tandoori wings with cucumber yoghurt, rice, mint and lime wedges.
- Low carb
- Lower gi
Nutrition
2777 kj
Energy
49g
Fat Total
16g
Saturated Fat
2g
Fibre
40g
Protein
198mg
Cholesterol
995.07mg
Sodium
15g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
You could marinate the wings the night before and store, covered, in the fridge for the flavours to develop before cooking.
Related Video
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas
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