Curried Chichen Wings
Recipe: #34036
January 05, 2020
Categories: Snacks, Chicken, Onions, Indian, One-Pot Meal, Birthday, Christmas Sunday Dinner, Gluten-Free, No Eggs, Wings, Indian Chicken, more
"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."
Ingredients
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 by Step Method
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
No special items needed.