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Curried Chicken Wings

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Submitted by BELINDA ROGERS 10

YIELD

2 servings

PREP

15 min

COOK

35 min

READY

1 hrs

Ingredients

10 1E+1
EACH EACH CHICKEN WINGS *
2 2
MEDIUM MEDIUM RUSSET POTATOES *
1 1
MEDIUM MEDIUM YELLOW ONION
1 1
EACH EACH GARLIC CLOVES
crushed
1 1
EACH EACH GINGER
chunk, crushed *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML CURRY POWDER
1 15
TABLESPOON ML SUGAR
2 3E+1
TABLESPOONS ML SHERRY
½ 118
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML OYSTER SAUCE
1 15
TABLESPOON ML KETCHUP
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 224 58% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 1935mg 81%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 17%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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