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1
Cut the chicken wings into three parts, main wing bone, second joint and wing tip.
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2
Discard the tips or use them for soup.
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3
Put the chicken pieces into a mixing bowl and add salt, soy sauce, sugar, lemon juice, cumin and turmeric.
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4
Blend well.
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5
Let stand while preparing the peanut sauce.
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6
Preheat the broiler to high and roast the pepper all over until the skin is charred.
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7
Place the pepper under cold running water and pull off the charred skin.
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8
Split the pepper open and remove the seeds and veins.
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9
Chop the pepper coarsely.
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10
Heat the oil in a small skillet and add the shallots.
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11
Cook briefly, stirring, and add the curry powder or curry paste.
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12
Cook briefly and add the chopped pepper and stir.
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13
Remove from the heat.
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14
Bring the coconut cream to the boil.
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15
Pour and scrape the pepper mixture into the cream.
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16
Add the peanut butter and sugar and let simmer about five minutes.
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17
Pour the mixture into the container of a food processor or electric blender.
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18
Blend thoroughly.
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19
Return the mixture to a saucepan and bring to the simmer.
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20
If desired, the sauce may be thinned with up to one-quarter cup of water.
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21
Heat enough oil to cover the chicken pieces well when they are added.
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22
It may be advisable to cook only half of the chicken pieces at a time.
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23
Heat the oil to a temperature of 360 degrees.
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24
Add the chicken pieces and cook until they are crisp and golden brown.
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25
Remove the pieces and drain on absorbent toweling.
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26
Repeat if necessary until all the pieces are cooked and drained.
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27
Serve the hot sauce on the side as a dip for the deep-fried chicken pieces.
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28
Serve with a cucumber salad on the side.
