Chicken wings curry – The Royal Curry Club

Serves 6-8 as a main dish

This Chicken Wings Curry is great for a large family or gathering of friends. Lots of chicken, lots of butter and lots of chilli; fill up the pot and let everyone tuck into this rustic Punjabi home-style curry.

What you need…
• 125g butter
• 20 green chillies, chopped
• 6 medium-sized onions, roughly chopped
• 8–10cm piece of ginger, roughly chopped
• 2 whole garlic bulbs with cloves, roughly chopped
• 800g chopped tomatoes
• 1.5 teaspoon salt
• 0.5 teaspoon turmeric
• 1 teaspoon cumin seeds
• 2kg skinless chicken wings
• 2 cups boiling water
• 1.5 teaspoon garam masala
• large bunch coriander, chopped

How you make it…
1. Heat butter in a pan to a medium heat. Add chillies, onions, ginger and garlic, and cook until onions are golden brown.
2. Turn down the heat and add tomatoes, salt, turmeric, cumin seeds. Cook until the butter starts to rise to the edge of the sauce.
3. Add the chicken wings. Cook on low heat until the water comes out from the meat. Then raise heat for 5–8 mins to dry out the water.
4. Add the water, the garam masala and coriander and cook on high heat for 5 minutes. Turn down the heat to low and simmer for another 15 minutes. The butter will rise to the surface.
• Recipe courtesy Desi Indian, Greenwich Market

CHEF’S TIP This is beat as a slow-burner but if you are really in a rush you can turn up the heat.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
What food does Icarus avoid?… hot wings.

Chicken Wings Curry
Serves 6-8
Preparation and cooking time: 2 to 2.5 hours

What you need
• 125gm butter
• 20 green chillies chopped
• 6 medium-sized onions chopped
• 8–10cm piece of ginger chopped
• 2 whole garlic bulbs with cloves chopped
• 800g chopped tomatoes
• 1.5 tsp salt
• 0.5 tsp turmeric
• 1 tsp cumin seeds
• 2kg skinless chicken wings
• 2 cups boiling water
• 1.5 tsp garam masala
• bunch coriander chopped

How you cook it
1. Heat butter over a medium heat.
2. Add chillies, onions, ginger and garlic and cook until golden brown.
3. Add chopped tomatoes, salt, turmeric, cumin seeds. Cook on a low heat until the butter starts to rise to the edge of the masala sauce.
4. Add the chicken wings. Cook on low heat until the water comes out from the meat. Then raise heat for 5–8 mins to dry out the water.
5. Add boiling water.
6. Add garam masala and coriander. Cook on high heat for 5 mins then low heat for 15 mins. You will see the butter on the surface.
7. Serve with basmati rice and salad.

Note: you can add more or less chilli according to your tastes. Check the pot for salt levels before serving. You can cook this on a higher heat quicker if you are in a rush!

Recipe courtesy: Desi Indian stall (at Greenwich covered market)