• Pound/Grind the marinade ingredients with as much of the coconut milk as is needed to make a smooth paste.
  1 medium onion, 1 clove garlic, 2½ cm ginger, 1 cm galangal, 1 lemongrass, 1 tsp lime juice, ⅛ tsp smooth mustard, half a red chilli, ½ tsp sugar, 1 tsp salt
• Mix the pounded ingredients with the rest of the coconut milk and the curry powder to make a smooth marinade.
  150 ml coconut milk, 2 Tbsp curry powder
• Thoroughly coat the chicken pieces with the paste and leave to marinate overnight or a minimum of 6 hours.
  1 kg chicken wings
• Heat the oil until thoroughly hot. Drop a tiny piece of bread in, if it floats up immediately, the oil is hot enough.
  Oil for deep frying
• Fry the chicken wings a few at a time, for about 8-10 minutes, making sure the meat is cooked right through. Of course if you are using tiny boneless breast meat, it will take less time, about 5-6 minutes.
• Drain on kitchen towel and serve with the dipping sauce.

The Dipping Sauce

• Mix all the ingredients together and serve. Can be made a day ahead and stored in an airtight container in the fridge.
  2 Tbsp light soy sauce, 3 Tbsp Worcestershire sauce