Curried Limas And Chicken Wings
A hearty dish combining tender lima beans, flavorful curry-spiced chicken wings, and vegetables for a comforting and aromatic meal perfect for family dinners.
Ingredients
Instructions
- Pick over the dried lima beans and rinse under running water.
- Combine the beans and water in a large kettle, cover, and soak overnight.
- Bring the soaked beans to a boil over low heat.
- Partially cover and simmer for 35 minutes or until beans are almost tender.
- Cut each chicken wing at the joint to separate the two large sections.
- Melt margarine in a large skillet; add the chicken wings and cook slowly until browned.
- Remove the chicken wings to paper towels to drain when browned.
- Add chopped onion, sliced carrots, curry powder, and ground cinnamon to the remaining fat in the skillet.
- Saute until the onion is tender.
- Stir in flour and salt.
- Drain the beans, reserving the liquid.
- Reserve 2 cups of the bean liquid; add water if needed to make 2 cups of liquid.
- Add the reserved liquid to the flour mixture; cook, stirring constantly, until thickened and boiling.
- Add milk and frozen peas; bring to a boil.
- Combine the cooked beans, chicken wings, and curry sauce in a 3 to 4-quart baking dish.
- Cover the dish with a lid or foil.
- Bake at 350°F (175°C) for 30 minutes or until the beans are tender, stirring halfway through baking.
Tips & Substitutions
For a quicker version, you can use canned lima beans instead of dried. Sauté the vegetables in the margarine before adding the chicken wings for extra flavor. If you’re looking for a spicier dish, consider adding some cayenne pepper or diced jalapeños. Pair with rice or naan to soak up the delicious curry sauce.
Serving Suggestions
Serve the curried limas and chicken wings with a side of fluffy white rice or warm naan to complement the curry sauce. A simple green salad or steamed vegetables can add freshness to the meal. This dish also pairs beautifully with *Chicken And Rice Pilaf* for a hearty feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a saucepan over medium heat, stirring occasionally until heated through. You can also microwave individual portions, covered, for 2-3 minutes or until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Limas And Chicken Wings contains roughly 1784 calories, with 57g protein, 230g carbohydrates, and 84g fat. It is an excellent source of dietary fiber (338% of the Daily Value), vitamin C (220% of the Daily Value), and iron (185% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can easily make this dish vegetarian by omitting the chicken wings and adding more vegetables or tofu for protein. Additionally, replace the margarine with olive oil or a vegan butter substitute to keep it plant-based.
How can I adjust the spice level?
To adjust the spice level, you can reduce the curry powder or try using a mild variety. For more heat, consider adding chopped green chilies or a dash of hot sauce to the curry sauce for an extra kick without overwhelming the flavors.
What can I serve with this dish?
This dish pairs well with a variety of sides such as basmati rice, quinoa, or naan bread. A refreshing cucumber salad or raita can also complement the curry flavors nicely, making for a balanced and satisfying meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).