Curry Chicken Wings

Curry Chicken Wings

1. Soak the chicken wings in cold water in advance to remove blood water, then use a knife to make two knives on the chicken wings, add cold water to the pot, add ginger slices and cooking wine to blanch, then remove, rinse, and control the water for use.

2. Potatoes, carrots, onions are cleaned and cut into pieces, and the peppers are washed and diced

3. Put the peanut oil in the pan, lower the water and fry the chicken wings on medium-low heat until the chicken wings are golden on both sides

4. Put potatoes, carrots and onions, stir fry over medium-low heat until the potatoes change color

5. Pour in boiling water, the amount of boiling water should be soaked in the ingredients, and bring to a boil

6. Bring the broth to a boil and turn to low heat. Add the curry cubes and cook while stirring until the curry is completely melted. Then cover the pot and simmer on low heat until the chicken wings can be easily pierced through with chopsticks. Stir it to prevent it from sticking to the pan

7. When the chicken wings are fully cooked and the curry soup has thickened, add the diced peppers and cook until it tastes good, then turn off the heat

8. Serve the rice, top with the cooked curry chicken wings, and start eating

9. I only used curry cubes for the whole seasoning process, please add salt according to your taste;

10. Use milk or coconut milk instead of boiled water in the recipe, the flavor will be richer and more authentic.