Curried Chicken Wings
Yield
2 servingsPrep
15 minCook
35 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
chicken wings
|
*
|
| 2 | medium |
russet potatoes
|
*
|
| 1 | medium |
yellow onion
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
ginger
chunk, crushed |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
sherry
|
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
oyster sauce
|
|
| 1 | tablespoon |
ketchup
|
|
| 2 | each |
scallions, spring or green onions
stalks, cut into 1 inch lengths |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
chicken wings
|
*
|
| 2 | medium |
russet potatoes
|
*
|
| 1 | medium |
yellow onion
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
ginger
chunk, crushed |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
sherry
|
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
oyster sauce
|
|
| 15 | ml |
ketchup
|
|
| 2 | each |
scallions, spring or green onions
stalks, cut into 1 inch lengths |
|
Directions
Cut off chicken wing tips and save for stock.
Cut wings at joint.
Peel and cut potatoes into chunks and slice onion into small wedges.
In a heavy bottomed 3 quart sauce pot, heat 2 tablespoon oil and brown ginger, garlic and chicken wings for 4 minutes.
Add rest of ingredients except green onions.
Bring to a boil and simmer for ½ hour on low heat.
Add the green onions the last 5 minutes.
