Chinese•quick

Curry Chicken Wings

This curry chicken wing recipe uses turmeric. It is light and simple, requiring very few ingredients.

Ingredients

Quantities are shown as originally provided.

1.5 pounds of chicken wings (About 10 wings)
3 - 4 thin slices of ginger
1 large or 2 medium potatoes (preferably the kind in between starchy and waxy such as Yukon Gold)
1 teaspoon kosher salt
1 tablespoon turmeric powder
2 tablespoon corn starch

1
Clean the chicken wings under cold running water. Add chicken wings to a medium sauce pan (about 3 quart size). Fill the sauce pan with just enough cold water to barely cover all the wings.
2
Add the ginger slices, then cover the lid. Heat the sauce pan on medium-high. When the water starts boiling, remove the lid and use a mini strainer to remove the scum and impurities (for chicken wings there is usually not much). Then close the lid and turn the heat to low to maintain a simmering state.
3
After about 30 minutes of simmering, the chicken wings should be mostly cooked. Add the 1 teaspoon kosher salt the simmer for another 10 minutes.
4
Add the chopped potatoes and cover the lid. Continue simmering for another 10 minutes or until potatoes are soft.
5
In a small bowl, mix the 1 tablespoon turmeric powder with 2 tablespoons of water to fully dissolve the powder. Then pour the turmeric liquid to the pan and gently stir to mix evenly.
6
Then in another small bowl, make the starch liquid by mixing the 2 tablespoons of corn starch with 2 tablespoons of water. Then pour the starch liquid to the pan and gently mix to thicken the sauce.
7
If prefer a thicker curry sauce, keep the lid off and turn the heat to medium-high to let more water evaporate until the desired consistency is reached.