Curried Chichen Wings

4
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"This from from a very, very old cookbook I have. Serve this with papadum's, sliced lemon or any other curry accompaniments you prefer. You are best to use a potato that will keeps its shape whilst cooking e.g. red potato, yukon gold or Russet."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (306 g)
  • Calories 167.4
  • Total Fat - 4.3 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 9.4 mg
  • Sodium - 190.4 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 6.9 g
  • Sugars - 8.8 g
  • Protein - 4.8 g
  • Calcium - 68.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 41.8 mg
  • Thiamin - 0.2 mg

Step 1

Combine the flour and curry together & toss the chicken wings into the flour mix, mix through coating the wings in flour mix.

Step 2

Melt butter in a large saucepan and gently brown the wings with onions (do not go as far as to brown the onions). Careful not to let the wings catch.

Step 3

When wings are just brown add the stock, seasoning, potatoes and carrots and bring to the boil; Reduce the heat and gently simmer for approximately 45 minutes or until the potato's are tender and chicken wings are cooked.

Step 4

Serve with the papadum's and sliced lemon.

Tips & Variations


No special items needed.

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