India’s Jews come from four distinct groups: the Bene Israel, the Cochin Jews, the Sephardic Jews from Europe, and the “Baghdadis” from Iraq. The Bene Israel and Cochin Jews claim to be the longest Jewish inhabitants of India. The Jews were never discriminated against and were allowed to prosper in India.
Chicken was the most common dish for Shabbat. I call these wings "nirvana" because they could transport you to paradise. They are easy to make, messy to eat, and loads of fun - a modern interpretation of Indian cuisine.
- Melt the margarine in a saucepan, and stir in the curry powder. Cook for 2–3 minutes, and add the wine. Remove from heat.
- Remove any excess fat from the chicken parts. Wash and pat dry. If using whole wings, discard the tip and cut the two-bone section and drummette apart.
- Place the chicken parts in a roasting pan, and baste with the curry sauce. Bake for 20 minutes in a 350°F oven.
- Chop up any large pieces of mango in the chutney, and spread the chutney over the chicken parts. Bake for 30 minutes or until chicken is tender.
- Place the chicken on a serving platter, and pour sauce into a 1-quart saucepan. Reduce the sauce by one-third over moderate heat.
- Pour the sauce over the chicken, and sprinkle with the coconut, scallions, and peanuts. Serve.
Note : May be made in advance and reheated in the microwave or oven. Garnish with the coconut, scallion, and peanuts only after reheating and before serving.
- Classic Indian cooking technique calls for cooking the spice for a brief period to bring out the flavor. However, when working with powder, be very careful not to brown the spices or they will taste bitter.
- It is not necessary to remove the tip or third portion of the chicken wing if you are serving the wings in a casual setting with lots of napkins. Cut them into drummettes and wing sections for a more formal cocktail party as instructed above.