Chicken wings curry

Chicken wings curry

Chicken curry is usually made of chicken breast or chicken legs and seldom made out of chicken wings. There are many reasons for this. Firstly you get very little meat from the wings. Secondly wings contain most amounts of saturated fats compared to other parts of the chicken.

Chicken wings are often fried. This means that you are adding more fat to the already fatty wings. It is difficult to remove the skin from the wings manually. The marinades or seasoning added to the wings remain in the skin and only very little gets infused into the flesh. In fried chicken wings you tend to consume the skin to get the most taste out of the wings. When chicken wings are boiled the skin comes out easily. In curried form you have the choice of consuming the skin or leave it out without affecting the taste.

Chicken wings are cheaper than the breast or legs.

Usually my recipes are with minimum number of ingredients to keep the cooking simple. Here I have used more ingredients to make the curry tastier as wings are not as tasty as other parts of the chicken.

                                    Recipe summary
                                              For
                                 Chicken wings curry

Preparation time: 40 minutes

Cooking time: 40 minutes
Serves: 4

1. Wash and cut off the end of 1 kg wings which contain no flesh. Pat dry the wings.

2. Add one teaspoon of salt and ¼ teaspoon of turmeric. Mix well so that all parts of the wings are well coated with the seasoning.
   Leave it in the refrigerator for 1 hour for the wings to marinate. 

3. shallow fry the wings using 3 tbsp oil in slow fire till the skin turns slightly brown.till the skin turns slightly brown. If the oil is not enough to brown the skin add another table spoon or more.

4. Add 2 tablespoons of vegetable oil oil in a large sauce pan or a wok.

Spices

5. When the oil is hot add ¼ teaspoon of mustard seeds and wait till the sputter.

6. Add 2 onions chopped coarsely and fry for 10 minutes.

Spices

7. Add ½ teaspoon cumin seeds, 1 tea spoon fennel seeds, ½ teaspoon of fenugreek seeds, 1 sprig of curry leaves chopped fine, 10 grams of ginger chopped fine,3 cloves garlic sliced thin,  1 tea spoon of black pepper corns (or ½ teaspoon of black pepper powder), ½ teaspoon of chilli powder,    1 inch piece of cinnamon (or ¼ teaspoon of cinnamon powder),5 inch piece of lemongrass and 2 star anise 1 tsp salt or to your taste and mix all  the ingredients well.

Chicken wings curry

Fry for about two minutes.

8. Add the chicken wing pieces and fry for about 2 minutes till the skin turns slightly brown. If the oil is not enough to brown the skin add another table spoon or more.


9. Add ½  cup coconut milk and cook for 2 minutes and take off the heat.

The Chicken wings curry is ready. It can be taken with bread or rice.

 Chicken wings curry is ready.           
                     

                  Recipe follows in detail with pictures.

Preparation time: 40 minutes

Cooking time: 40 minutes
Serves: 4

Ingredients
Main

1 kg chicken wings
Others

2 tomatoes chopped coarsely

2 onions chopped coarsely

3 cloves garlic sliced thin
10 grams of ginger chopped fine.

5 inch piece of lemongrass

1 sprig of curry leaves chopped fine

2 teaspoon of salt

20 grams of tamarind juice

½ cup of coconut milk

5 tablespoons of vegetable oil

2 cups of water

Curry leaves, chili, garlic, ginger and onion

Spices
2 star anise

1 inch piece of cinnamon (or ¼ teaspoon of cinnamon powder)

1 tea spoon of black pepper corns (or ½ teaspoon of black pepper powder)

1 tea spoon fennel seeds

½ teaspoon cumin seeds

½ teaspoon of fenugreek seeds

¼ teaspoon turmeric powder

¼ teaspoon of mustard seeds

½ teaspoon of chilli powder

1 tablespoon of curry powder

Spices

Spices

Preparation:

1.    Wash and cut off the end of the wing which contains no flesh.
2.    Pat dry the wings.

   

   Chicken wings cleaned and washed
   

   
   

3.    Add one teaspoon of salt and ¼ teaspoon of turmeric. Mix well so that all parts of the wings are well coated with the seasoning.

   

   Chicken wings marinated 
   

   
   

4.    Leave it in the refrigerator for 1 hour for the wings to marinate. shallow fry the wings in slow fire using 3 table spoon oil.If the oil is not enough to brown the skin add another table spoon or more.

Chicken wings being  shallow fried

Shallow fried chicken wings

Method

1.   Heat the left 2 tbsp  oil  in a large sauce pan or a wok.
2.   When the oil is hot add mustard seeds and wait till the sputter.
3.   Add onions and fry for 10 minutes.
4.   Add cumin seeds, fennel seeds, fenugreek seeds, curry leaves, ginger, garlic,  black pepper powder, chilli powder, cinnamon pieces, lemon grass and star anise, balance salt to your taste and mix all  the ingredients well.
5.   Fry for about two minutes.
6.   Add the fried chicken wing pieces and fry for about 2 minutes.
7.   Add the water, curry powder and tamarind juice and cook in low heat covered for 20 minutes. Stir couple of times and make sure that all the water has not evaporated.
8.   Add coconut milk and cook for 2 minutes and take off the heat.

The curry is ready. It can be taken with bread or rice.

Tip

I made this curry with gravy. It is suitable for taking it with rice, noodles or bread. You can also make the curry dry which will be ideal for taking as a snack with your chilled beer.

Nutrition data for this recipe

Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 

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