Chicken Wing Curry - cooking recipe

Ingredients

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

Preparation

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.
To serve, add basil leaves. Serve with steamed rice.