My large appeal and popularity 25 Minute Curry Chicken RecipeIn addition to the requests I’ve received recently for easier and easier dishes, I thought I’d share the wings of this tasty version of the dish.
You need it…
1/2 tbsp vegetable oil
Medium onion, diced
12 cloves of garlic (destruction)
1/2 Scotch Bonnet Pepper
1 teaspoon of ground roast gela (cumin)
2 tbsp Caribbean green seasoning
1 teaspoon Anchar Masala
1/2 tsp black pepper
2 tablespoons of curry powder
3 pound chicken wings
1 teaspoon salt (Adjust)
1 1/2 cup water
2 tablespoons of chopped chadong beni (culantro)
Note! Follow the video below to provide more information about the recipe. Additional ingredients that can be added to add subtle flavor include inger, curry leaves and bay leaves. If you’re making this dish gluten-free, check the ingredient list to make sure it meets certain dietary requirements.
Use a non-stick pan to reduce the amount of oil used, heat the oil with medium flame, cook onion, garlic, and scotch bonnet, Caribbean Green Sea Onblack pepper, Anchar Masala, and Geera (Roasted cumin) 4 minutes.
If you are using a regular pot or pan, you may need to add a tablespoon of vegetable oil. Add the curry powder and stir until well mixed. Cook for 2-3 minutes.
Add chicken wings and salt (See my notes in the video for instructions on how to clean and split them up) Stir well into the bread to coat each wing with the curry base we created. Continue cooking for 3 minutes.
To fully cook the wings and ensure the juices, add water, bring to a boil, and simmer for 18-22 minutes, or until the chicken wings are fully cooked.
If the wings are large, you’ll need to add a little more water and cook for another 5 minutes. At that point, you will taste and adjust the salt to your taste and determine if you need gravy or not.
Most days I dry this a bit. But I knew I had this SadatiSo I needed the sauce. Finish with chops Chadongbeni (culantro) Or coriander (coriander)this also works.
