Mild curry of chicken wings

This is a very mild curry using my favourite cut of chicken, the wing, as the primary ingredient. If you want, you can add a little fire to this curry by adding either some more fresh chilli or a teaspoon of chilli powder to the paste. Too, if you're not a fan of wings, you could always use drumsticks or chops. Anything with a bone is good.



Ingredients:

1 kg chicken wings, halved at the joint and tips removed
800 mL coconut milk
8 whole black peppercorns
4 garlic cloves, peeled
3 small chillies, stems removed
2 tomatoes, diced
1 large onion, cut into chunks
1 small lump of ginger, peeled
1/2 cinnamon stick, snapped into small pieces (this is very important or you'll trash your food processor)
1 tsp apple cider vinegar, plus extra to form curry paste
1 tsp coriander seeds
1 tsp sesame seeds
1/2 tsp cardamon powder
1/2 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp hot curry powder
1/4 tsp tandoori colouring
sea salt
oil
steamed rice, to serve

Place the chillies, garlic, ginger, onion, cardamon, cinnamon, coriander, cumin, sesame seeds, curry powder and tandoori colouring in a food processor. Blitz, slowly adding apple cider vinegar until a paste forms.

Season the tomatoes generously with salt.

Heat a generous splash of of oil in a large saucepan over a medium flame. When hot, add the paste and fry for five minutes. Add the chicken wings and cook for five minutes, stirring constantly to ensure the wings get an even coating of paste. Add the tomatoes and stir. Cook for a further five minutes. Add the coconut milk, apple cider vinegar and garam masala and bring to a simmer. Cook for 25-30 minutes. You may not want to serve all the gravy.