How to make curry chicken wings

Health benefits

Chicken wings: protecting the nervous system

Potatoes: detoxification

Carrots: invigorating the spleen

Ingredients

Six chicken wings

200 grams of potatoes

100 grams of carrots

100 grams of onions

Two cloves of garlic

10 grams of butter

Japanese Curry Block (Apple Honey Flavor) 60g

Coconut milk 30ml

One teaspoon of salt

Pepper powder in moderation

Cooking wine 15ml

Basil leaf decoration

How to make curry chicken wings

1. Wash the chicken wings, soak them in cold water for half an hour, and change the water twice.

2. Make two diagonal cuts on the surface of the chicken wings to make them more flavorful.

3. Marinate chicken wings with pepper, salt, and cooking wine, and massage with your hands for a moment. Marinate for more than 30 minutes.

4. Cut the carrots and potatoes into small pieces (put the potatoes in clean water to avoid discoloration), and dice the onions and garlic.

5. Add a piece of butter to the pot and heat over low heat until melted. Add chicken wings and fry until both sides turn golden brown. Take it out for later use.

6. Leave the base oil in the pot, add minced garlic and onion garlic, stir fry until fragrant, and the onion becomes transparent.

7. Add chicken wings, diced potatoes, and diced carrots and stir fry for a few minutes.

8. Add clean water to cover the ingredients in the pot. After boiling, remove the foam and cook over medium heat for 10 minutes.

9. Turn off the heat, take out the curry chunks, cut them into small pieces and put them into a pot. Stir until the curry chunks are completely dissolved. Simmer over low heat for 5 minutes until the curry is thick and mushy.

10. Finally, drizzle with coconut milk and simmer for a few seconds.

11. Bowl and garnish with basil leaves. Golden chicken wings, super appetizing.

Tips 

1. Cut the potatoes and carrots into small cubes so that they can be cooked easily together with chicken wings.

2. If you like a strong curry flavor, you can increase the amount of curry chunks appropriately. A delicious curry sauce should have a moderate thickness. If it is too thin, heat it for a while. If it is too thick, add water appropriately. I think it's better to mix rice with a thinner mixture, as it has more juice.

3. If there is no coconut milk, light cream can be used as a substitute.

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