Crispy Chicken Wings on a bed of Rice with Indian inspired sauce

Have chicken standing for 20 minutes at room temperature Wash chicken and pat dry with paper towel Pour into oven friendly dish and arrange so the tips don't burn before the meat is cooked.

Turn the oven to 190C Salt the chicken with a generous pinch and place the dish on the top shelf of the oven bake for 40 minutes (You may turn once, but I don't)

In a mortar and Pestle (use a rolling pin if you dont have this utensil) crush cardamon Pods and remove the pod leaving the seeds behind Grind cardamon, peppercorns, cummin, fennel and cinnamon into a fine powder.

Cut the stalk off the chilli and pound the chillis with the powder Add garlic and continue to pound Toss in Corander root and pound Add Ginger. This is very Fibrous so you will be pounding and grinding for a while, but its worth the effort.

Lemongrass next. Same effort needed here as the ginger Add pear cheeks.

Grind until all combined as a delicious fragrant paste.

At this point you may add the peanut butter.

With 15 minutes to go with cooking the Chicken wings, Add 1 cup rice to 2 cups water and a tsp salt into a microwave safe bowl with a lid. Cook for 14 minutes stirring once after 8 minutes.

Place Chicken wings on a bed of rice with sauce draping over the top of chicken and seeping into rice. garnish with Corander leaves and a spritz of lime from wedge.