4 Tablespoons margarine (you can use butter if you are not kosher)
2 Tablespoons curry powder
1/4 cup dry white wine
2-3 pounds chicken wing drummettes or chicken cut into 1/8ths
1 cup mango chutney
1/4 cup shredded coconut
1 Tablespoon finely chopped scallion
2 Tablespoons finely chopped peanuts

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1.    Melt the margarine in a saucepan and stir in the curry powder.  Cook for 2-3 minutes and add the wine.  Remove from heat.

2.     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 drummettes apart.

3.    Place the chicken parts in a roasting pan and baste with the curry sauce.  Bake for 20 minutes in a 350F Oven.

4.    Chop up any large pieces of mango in the chutney and then spread the chutney over the chicken parts.  Bake for 30 minutes or until chicken is tender.

5.    Place the chicken on a serving platter and reduce the sauce by 1/3.

6.    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.

Ingredients

• 1 12 ounce can vacuum packed corn
• ¾ cup milk, or more, if needed (see recipe)
• 1-teaspoon sugar
• 1 large egg, beaten
• 1 ½ cups all-purpose flour
• 1 Tablespoon baking powder
• ¾ teaspoon salt
• 1-cup corn or peanut oil
• Maple syrup

Preparation Instructions

1. Drain the corn over a measuring cup. Gently press down o­n the corn to extract as much liquid as possible.
2. Add enough milk to the corn liquid to measure 1 cup.
3. Mix the sugar and egg with the milk mixture. Add the corn and set aside.
4. Combine the flour, baking powder and salt in a 2 quart bowl. Add the corn-milk mixture to the bowl mixing just until ingredients are moistened.
5. Heat 1 cup of oil in a 2-quart saucepan to 375F. Drop corn batter by heaping Tablespoon into the oil. Don’t fry more than 4 or 5 at a time.
6. Using a slotted spoon, splash the top of the fritters with hot oil by making little waves in the oil. This will make the dough puff up o­n the top before you flip it over.
7. When bottom is golden (about 2 minutes), flip fritters over and cook o­n the other side until done, about 1-2 minutes more. Remove with a slotted spoon to paper towels and drain.
8. Serve with maple syrup.