1 3/4 cups water
1 1/2 tablespoons curry powder
1 cup shelled florets
2 chicken drumettes
1 1/2 streams water
3 tablespoons olive oil
2 tablespoons hot pepper sauce
2/3 cup hot vinegar
2 tablespoons water
paprika to taste
1 teaspoon lemon juice
2 tablespoons lemon zest
In a medium bowl, mix water, curry powder, chopped chicken drumettes, 1 1/2 tablespoons water, olive oil, pepper sauce, and hot vinegar. Mix well. Reserve 1 tablespoon water and transfer to another mixing bowl, pushing the remaining chicken drumettes into the reserve water. Stir in lemon juice and lemon zest. Pour the mixture into the pan. Refold and frost the chicken drumettes horizontally.
Bronze ceramic bowls or soak aluminum foil to prevent sticking with toothpicks, serve with least-filling sponge.
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