This is the chicken wings curry that I’ve mentioned back in May when I went on a curry-cooking spree. It’s 3 months in the making but hey, it’s here now, HAHA! By the way, in case you are wondering why it took this long, it’s because I have a video of it but I can’t seem to find the motivation to edit/shorten/convert/upload the video. So I’ve decided to post this now while it’s still 2011 since I cooked this curry dish this year after all.
Heat up oil in a pan. Add onions and garlic to cook until soft and transparent.
Add the chicken wings. Stir, cook until browned.
Add water, coconut milk, curry paste, and sprinkle of salt and pepper to taste. Add cubes of potatoes. Stir then cover and simmer to cook until the wings are cooked and the potatoes are fork-tender, about 35 minutes or so. Stir occasionally but be careful not to mush the potatoes.
Turn the stove off. Stir in the peas. The heat would be enough to warm up the peas.
Serve with white rice. Don’t be afraid to pour more sauce into the rice coz it’s really good.
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| Chicken Wings Curry With Peas & Potatoes |
- 12-15 pieces of chicken wings
- 3 tbsp of oil
- 1 sm onion, chopped
- 3 cloves of garlic, chopped
- 1/2 tsp curry paste
- 3 cups of water
- 1 sm can of coconut milk
- salt & pepper
- 2 medium potatoes, peeled and cubed
- 1 can of peas
- Heat up oil in a pan. Add onions and garlic to cook until soft and transparent. Add the chicken wings. Stir, cook until browned.
- Add water, coconut milk, curry paste, and sprinkle of salt and pepper to taste. Add cubes of potatoes. Stir then cover and simmer to cook until the wings are cooked and the potatoes are fork-tender, about 35 minutes or so. Stir occasionally but be careful not to mush the potatoes.
- Turn the stove off. Stir in the peas. The heat would be enough to warm up the peas.
