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Ingredients
- chicken wings - 10-12, skinned
- natural low fat yogurt -
175ml/6fl oz/¾ cup
- ginger pulp - 7.5ml/1½ tsp
- salt - 5ml/1 tsp
- Tabasco sauce - 5ml/1 tsp
- tomato ketchup - 15ml/1 tbsp
- fresh coriander leaves - 15ml/1
tbsp
- oil - 15ml/1 tbsp
- onion - 2, medium, sliced
- garlic pulp - 5ml/1 tsp
- lemon juice - 15ml/1 tbsp
- shredded root ginger - 15ml/1
tbsp
Method
- Place the chicken wings in a
glass or china bowl. Pour the yogurt into a separate bowl along
with the ginger pulp, salt, Tabasco sauce, tomato ketchup, garlic
pulp, lemon juice and half the coriander leaves.
- Whisk everything together, then
pour the mixture over the chicken wings and stir gently to coat
the chicken.
- Heat the oil in the wok or
heavy-based frying pan and fry the onion until soft.
- Pour in the chicken wings and
cook over a medium heat, stirring occasionally for 10-15 minutes.
- Add the remaining coriander and
shredded ginger and serve hot. Serve 4.
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