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.

Braised Salmon Fish Head

Braised Salmon Fish Head
1. One fish head
2. Enough corn flour to lightly dust fish head
3. 6 tablespoon light soya sauce and ½ bowl of water (Mix together)
4. Fresh ginger sliced
5. One red onion sliced
6. Sprig of coriander or stalk of spring onion, light bruised on the white part. Set aside some for garnishing.
7. A drop of sesame oil

1. When pot is hot, lightly brown fish head, ginger and onions on the side.
2. Turn fish to lightly brown on all sides. Takes about five minutes.
3. Not necessary to cook fish thoroughly, add coriander or spring onion, lightly stir in without breaking fish head.
4. Pour stock, bring to a boil, lower fire and braise gently for about ten minutes on each side.
Periodically spoon gravy over fish.
5. Remove fish, set aside. Discard onions and ginger but reserve the gravy.
6. After adjusting seasoning, increase fire to reduce gravy further, add drop of sesame oil, stir in coriander, and pour over fish head.

Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs
Serves 2
Cooking Time: 5-8 minutes

15g butter or more
1 tablespoon milk
Smoked salmon, cut into bite-sized pieces
2 large eggs
3 asparagus spears, snapped, blanched and drained
Freshly ground pepper
Hot buttered toast of your choice

1. Crack eggs in bowl, add 1 tablespoon milk, semi-skimmed or double cream.
Add freshly ground pepper.
Beat together but not thoroughly. I like to see some whites.
2. Heat half the butter in a non stick pan over medium heat.
It's very important, pan should not be too hot.
3. Lower heat, pour in egg mixture, stir and leave it to set slightly.
4. Sprinkle smoked salmon, asparagus spears and remaining butter.
5. Keep stirring when eggs are 3/4 scrambled, remove immediately from flame.
It will still continue to cook off the flame.
You want the scrambled eggs to be moist.
6. Serve on toast. Sprinkle more freshly ground pepper if desired.
Note: I use a chopstick to cook this dish.
Substitute ingredients of your choice, ham and smoked haddock etc.
Have fun experimenting.


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