2 1/2 lbs. chicken wings
1/2 tsp. each poppy seeds, sesame seeds and chopped mint leaves
1 1/2 to 2 tbsp. curry powder
2 tsp. salt
3 tbsp. lemon juice
1/4 c. butter
1 lg. onion, chopped (1 c.)
1/2 c. flaked coconut
1 1/2 c. chicken broth
2 c. hot cooked rice
Additional coconut for garnish, optional (but good)

Disjoint chicken wings and place in large bowl. Add poppy and sesame seeds, mint, curry powder, salt and lemon juice. Toss until wings are thoroughly covered.

Heat butter in large heavy skillet. Saute onion until golden. Add wings and spices to skillet. Saute over medium heat, turning wings to brown on all sides. Add broth and coconut. Cover and simmer over low heat for 35 minutes. Remove cover. Transfer chicken to top of hot cooked rice. Simmer sauce until reduced and thickened. Pour over chicken wings. Top with additional coconut if desired.

You may prepare wings ahead of time and reheat before serving over rice.