30 mins to 1 hour
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
- 8 chicken wings (or thighs or drumsticks)
- 200g/7oz natural yoghurt
- 200g/7oz coconut milk (or more yoghurt, soured cream or buttermilk)
- 4cm/1½in fresh root ginger, peeled and grated
- 2 garlic cloves, grated
For the seasoned ‘flour’
- 1 tsp dried thyme or oregano, or other dried herbs
- 1 tsp paprika
- ½ tsp freshly ground black pepper
- 1 tsp sea salt
- 100g/3½oz oats (or use any flour you have)
For the cabbage slaw
- ½ red or white cabbage (or red cabbage), thinly sliced
- 1 red pepper, thinly sliced
- 1 garlic clove, finely sliced
- 4cm/1½in piece fresh root ginger, peeled and sliced thinly into sticks
- 1 tbsp finely chopped coriander, or other fresh herbs
- 1 lime or lemon, juice only (or 2 tbsp juice from a bottle)
- salt and freshly ground black pepper, to taste
Place the chicken wings into a large bowl. Stir in the yoghurt, coconut milk, ginger and garlic. Marinate in the fridge for at least an hour.
Preheat the oven to 220C/200C Fan/Gas 7
To make the seasoned ‘flour’, blend all the ingredients together in a food processor until the oats are the consistency of coarse flour. Tip into a large bowl. Mix the chicken wings through the seasoned oat flour.
Heat the oil in a large frying pan over a medium heat. When hot, add the chicken and fry until lightly browned on all sides. Transfer the chicken to a baking tray and cook for 25-30 minutes until crisp and cooked through.
To make the slaw, toss all the ingredients together into a large bowl. Season with salt and pepper.
Serve the fried chicken on a serving plate with the cabbage slaw on the side.