Spicy chicken wings from the Roman pot

Ingredients for 4 servings:

• 8 chicken wings, without tips
• 2 tbsp oil or clarified butter
• 1 tbsp ginger, freshly grated
• 1 bunch of spring onions, in larger bunches
• 3 bell peppers, sliced, red, yellow and green
• 1 clove(s) garlic, finely chopped
• 300 ml vegetable broth or chicken broth
• 1 tbsp curry powder
• 1 tbsp rice flour
• 200 ml cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brown the wings in hot fat, sprinkle with ginger, and add to the watered earthenware pot along with the spring onions, garlic, and bell peppers. Mix the curry powder with the broth and pour over the meat and vegetables. Season with salt and pepper. Place the lid on in a cold oven and heat at 180-200°C for 15 minutes. Continue cooking at 160°C for about 30 minutes. Remove the wings from the vegetables and thicken them with rice flour. Pour in the cream and cook with the wings for another 5 minutes with the lid off and the top heat high. Rice goes well with the dish.