Chicken Wing Curry

• 1/4 cup peanut oil
• 1 lb chicken wings
• 1 None leek, trimmed, washed, thinly sliced
• 1/4 cup red curry paste
• 1 lb winter squash, peeled, seeded, cubed
• 1/2 cup chicken stock
• 1 (13.5 oz) can coconut milk
• 1 (15 oz) can chickpeas, drained, rinsed
• 2 tbsp fresh basil leaves
• None None steamed jasmine rice, to serve

1. Heat 1 tbsp peanut oil in a large saucepan over high heat. Cook chicken wings for 3-4 mins, turning, until golden brown. Set aside. Add remaining oil and saute leek for 3-4 mins, until tender. Add curry paste. Cook for 1 min, until fragrant. Add winter squash, chicken wings, stock and coconut milk. Bring to a boil, reduce heat and simmer, covered, for 20 mins. Add chickpeas. Simmer, uncovered, for 10 mins, until chicken is cooked through. Season.
2. To serve, add basil leaves. Serve with steamed rice.

peanut oil, chicken, red curry, winter, chicken stock, coconut milk, chickpeas, basil, steamed jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/25787 (may not work)