Shihan Chowdhury

Chicken Curry Wings

Toss your chicken wings with olive oil, garlic paste, ginger paste and the spice mix below.

Put a good amount of oil into a pan, add chopped potatoes to it and sprinkle with tumeric powder. Cook for about 10 mins until golden brown.

In the same pan, add sliced onions and cook until they become translucent. Then add the spices below and cook for another 2 mins.

Add in dried chili and chicken, cooking for about 10 mins. 

Add in tomato paste, sauteé for about 8 mins.

Add in 2 cups of water and simmer on low for 20 mins. Stir occasionally.

Add in your potatoes, another cup of water and Thai chili peppers (sliced open.) Simmer for another 15 mins.

To finish, adjust salt as you like and garnish with cilantro.