Recipe for a crowd for cold asian / curry style chicken wings / drumsticks please?

This is to be served cold, so no recipes for things that will taste bad when cooled. Thank you :-)Recipe for a crowd for cold asian / curry style chicken wings / drumsticks please?
what about a chicken tikka marinade? i dont know the recepie though sorry.Recipe for a crowd for cold asian / curry style chicken wings / drumsticks please?
Thai-style chicken curry





Serves 4











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


1 tbsp vegetable oil


1 tbsp mild curry paste, from a jar


4 chicken breasts, boneless and skinned, sliced into strips


250ml/9fl oz low-fat coconut milk


1 tbsp Thai fish sauce (nam pla)


2 medium onions, sliced


2 green peppers, cored and seeds removed, cut into strips


packet fresh bamboo shoots


1 tbsp chopped fresh basil











Method


1. Heat oil in a wok over a high heat. Add the curry paste and stir-fry for one minute.


2. Add the chicken and stir-fry with the curry paste for 1-2 minutes, until browned.


3. Add the coconut milk, fish sauce, onions and bamboo shoots and simmer uncovered for about ten minutes, or until the chicken is cooked through.


4. Add the basil and serve into bowls immediately.
Pandan (screwpine pandanus) is a type of tree that grows in tropical areas of Asia. Pandan leaves have a sweet, unique flavor, and the green dye from their leaves makes for very colorful dishes and desserts (without resorting to food coloring). Pandan chicken is made by marinating the chicken in a pandan sauce, then actually wrapping the chicken pieces in pandan leaf. This is a colorful, flavorful dish that's beautiful to serve as an appetizer or main dish at a potluck or party.


INGREDIENTS:





* 1 package of a dozen chicken wings, ';drumlets';, or small chicken drumsticks (SERVES 4+ people as an Appetizer)


* 1 package pandan leaves (usually found in the freezer section of your local Asian food store)


* oil for deep frying (canola works well), OR you can barbeque the chicken


* PANDAN MARINADE/SAUCE:


* 1/2 can good quality (thick) coconut milk


* 2 tsp. ground coriander seeds (grind them yourself in a coffee grinder for the best flavor)


* 2 tsp. dark soy sauce


* 2 Tbsp. fish sauce


* 2 Tbsp. oyster sauce


* 2-3 cloves garlic


* 1 thumb-size piece galangal (or ginger), peeled and sliced


* juice from half a lime


* 1/2 tsp. pandan paste (available in a tiny bottle at Asian grocers and food stores)


* Optional: 1 green or red chili, minced





PREPARATION:





1. Place all marinade/sauce ingredients in a food processor, OR simply mince and stir everything together by hand. Note that you should be left with a sauce that is bright green.


2. Taste-test the sauce for salt and spice.
I made this before and it was an accident.





Curry powder/paste


cumin


condensed milk


coconut milk


garlic


basil


salt


pepper





lightly dust wings with a little curry powder(if you have it) salt pepper. bake in oven (375)





in sauce pan add oil and garlic.


add coconut milk and curry powder/paste and pinch of cumin.


salt and pepper to taste. Go easy on the curry because it needs to cook a little before the heat and flavor really come out. you can always add a little more if needed. simmer and reduce to half. add basil (whole) and condensed milk. simmer for about another 5 minutes.





remove basil. toss wings in sauce evenly. let sit.





I do not have exact measurements because it was an original recipe on the fly and depending on how many wings the measurements would be different. but experiment with it. it is a good base and the sweetness of the condensed milk balances out the heat of the curry. By baking rather than frying the wings wont get tough as quickly when cold. good luck.