Chicken Wings Pinoy Curry Style
Chicken Wings Pinoy Curry Style. I got loads of Pinoy Curry already in our archives, but I just could not resist posting this Chicken Wings Pinoy Curry Style that I have cooked a few days ago, it is just too beautiful, not to mentioned it was one of the best Pinoy Curry I had for a long time.
Using chicken wings although it is unhealthy makes the difference. Cooking is basically similar to my other Pinoy curry dishes. The amount of curry to be used is up to one’s preference, I like mine on the maxed up and a lot of chili.
Here is the recipe of my Chicken Wings Pinoy Curry Style.
1/2 kilo chicken wings, cut into serving pieces
1/2 head garlic, peeled, crushed, chopped
1 large size onion, peeled, chopped
2 thumb size ginger, skinned, cut into thin strips
2 medium size potato, skinned, cut into wedges
1 large size carrot, skinned, cut into wedges
2 small size red/yellow and green bell pepper, cut into strips
2 pieces red and green chili chopped
1-2 tbsp. parsley flakes
1 big can coconut cream
1/4 cup fish sauce
1-3 tbsp. yellow curry powder
1-2 tsp. sugar
1/2 tsp. peppercorns
1/4 cup cornstrach
In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the chicken and stir cook for 2 to 3 minutes. Add in the fish sauce and stir cook for another 2 to 3 minutes. Add in the peppercorn, 1/2 part of the coconut milk and 1 1/2 to 2 cups of water, bring to a boil and simmer for 15 to 20 minutes or until the chicken are tender, stirring once in a while, add more water as necessary. Now add in the curry powder, the remaining coconut milk, potato, carrot, parsley flakes and sugar, continue to simmer for 3 to 5 minutes or until the potatoes are just cooked. Correct saltines if required. Add in the bell pepper and chili, cook for minute, then thicken sauce with cornstarch diluted in 1/4 cup of water, continue to cook for another minute. Serve immediately with a lot of rice.
See other related curry recipes;
Fish Head Curry Pinoy Style