Curry Chicken Wings
January 25, 2020  Print
Did I mention our family loves chicken wings? They are easy to cook and the meat is juicy and tender. Not to mention they are extremely versatile. In a previous post, I made soy-glazed chicken wings, which taste both sweet and savory.
In today’s post, I’m making light curry chicken wings, another dish that I learned from my mother-in-law. Unlike many Indian and Thai curries, this curry chicken wings is neither heavy nor spicy. In fact, my three year old son devours these wings. This recipe also does not require a variety of spices and herbs like most curry dishes. The only ones used in this recipe are turmeric powder and ginger. Because of the simplicity of this curry sauce, the natural flavor of the chicken wings comes through really well. It’s not at all overpowered by the curry sauce.
Mixing the curry sauce with white rice, the rice instantly becomes aromatic and full of flavors. The golden yellow color of the turmeric also makes this dish an eye pleaser.
Preparation time: 10 minutes
Active Time: 15 minutes
Total Time: 1 hour
- 1.5 pounds of chicken wings (About 10 wings); Make sure to separate the wingette and drumette and discard the tips 1
- 3 – 4 thin slices of ginger
- 1 large or 2 medium potatoes (preferably the kind in between starchy and waxy such as Yukon Gold); skinned and chopped into 1-inch cubes
- 1 teaspoon kosher salt
- 1 tablespoon turmeric powder
- 2 tablespoon corn starch
- Clean the chicken wings under cold running water. Add chicken wings to a medium sauce pan (about 3 quart size). Fill the sauce pan with just enough cold water to barely cover all the wings.
- Add the ginger slices, then cover the lid. Heat the sauce pan on medium-high. When the water starts boiling, remove the lid and use a mini strainer to remove the scum and impurities (for chicken wings there is usually not much). Then close the lid and turn the heat to low to maintain a simmering state.
- After about 30 minutes of simmering, the chicken wings should be mostly cooked. Add the 1 teaspoon kosher salt the simmer for another 10 minutes.
- Add the chopped potatoes and cover the lid. Continue simmering for another 10 minutes or until potatoes are soft.
- In a small bowl, mix the 1 tablespoon turmeric powder with 2 tablespoons of water to fully dissolve the powder. Then pour the turmeric liquid to the pan and gently stir to mix evenly.
- Then in another small bowl, make the starch liquid by mixing the 2 tablespoons of corn starch with 2 tablespoons of water. Then pour the starch liquid to the pan and gently mix to thicken the sauce.
- If prefer a thicker curry sauce, keep the lid off and turn the heat to medium-high to let more water evaporate until the desired consistency is reached.
- I used 1 pack (out of 3) of the Organic Chicken Party Wings from Costco. They come separated so you don’t need to separate the wingette from the drumette yourself. Also the tips are not included, which is nice.