Saturday, 12 April 2008

Chicken Wings Curry

Chicken Wings Curry
I am cooking for myself and fancy having curry.
Chicken wings is the cheapest cut in England so chicken wings it is. £1 yields ten pieces.
I am not bothered about spending money on other ingredients not in the larder.

Being able to compromise is the key


1. Ten pieces chicken wings
2. 6 tablespoon chicken masala curry powder
3. 100 gm creamed coconut, add 400ml water and mix well or coconut milk
4. 5 pieces potatoes, peeled and quartered
5. 1 large onions, thinly sliced
6. 2 tablespoon fresh grated ginger
7. 2 cloves garlic, thinly sliced
8. A pinch of sugar
9. Salt
10. 3 tablespoon EVO or oil of your choice
11. 2 whole green or red chillies - optional
12. Fresh coriander for garnishing (optional)


1. Heat a medium pot until hot, add oil, fry onions, keep stirring, when aromatic, add grated ginger and garlic, add whole chilli if used, stir and add chicken wings.
2. May need to lower flame a bit. Add curry power, mix till well coated.
3. Add suntan, salt and sugar. Ensure stock is just about cover the chicken wings.
4. Mix well and bring to a boil and simmer gently without a lid.
5. You need to stir bottom of pot periodically to prevent burning.
6. When chicken wings are about ¾ cooked, add potatoes, stir well, bring to a boil and simmer till desired texture.
7. Adjust seasoning.
8. Garnish with coriander before serving.


You may need to add more curry power and coconut milk, adjust according to your taste.
Sometimes, I add whole boiled eggs as an extra ingredient.
If curry is too hot, squeeze some lemon juice to the gravy and mix well.
It tastes better the next day and freezes very well.
Simple salad to accompany the curry or as a side dish. It's very simple and versatile.
Cube tomato, cucumber, onion, slice red onions and coriander/spring onions.
Add squeeze of lemon juice, dash of freshly ground pepper, sugar (optional), EVO, salt and mix well. Adjust seasoning.
Set aside for about five minutes and serve.

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