Preparation time: 30 minutes. Cooking time: 35 minutes. Serves 4.

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

1. Wash chicken wings, pat dry.

2. Disjoint chicken wings. Remove tips.

3. Place in a large bowl. Add poppy seeds, sesame seeds, mint, curry powder, salt and lemon juice. Toss until wings are thoroughly coated.

4. In a large, heavy skillet, heat butter. Add onion. Saute until golden.

5. Add wings and spices. Saute over medium heat, turning wings to brown on all sides.

6. Add coconut and broth. Cover. Simmer over low heat for 35 minutes.

7. Place hot rice in serving bowl. Top with chicken wings. Keep warm.

8. Simmer sauce, uncovered, until reduced and thickened. Pour over chicken wings. Garnish with additional coconut, if desired.

TIPS: You may prepare these chicken wings ahead of time and reheat before serving. Save wing tips for soup or stock.

GOOD SERVED WITH: Chutney, chopped bananas and nuts, salted raisins, sliced green onion and green pepper and fresh fruit with yogurt for dessert.