Features of the dish: The chicken wings are soft and rotten, the curry flavor is rich and the taste is unique.

Method Editor Ingredients Featured Food Curry Chicken Wings Pictures (19 photos) Chicken wings, medium chicken wings, curry powder, light soy sauce, cooking wine, and salt.

Accessories: cooked potatoes, green beans, seasoning, refined salt, chicken essence, curry powder, cooking wine, fresh soup, water starch. Method 11. Wash the chicken wings, rinse them with boiling water, take them out and set aside.

2. Peel and wash the potatoes, and cut them into cubes; peel the onions and cut them into cubes.

3. Heat the oil in the wok, stir-fry the onion and curry for a few times, add the fresh soup, chicken wings and potatoes and bring to a boil over high heat. Add cooking wine, salt and sugar and cook until cooked. Thicken with water starch and pour in cooked oil.

, take out of the pot.

Ingredients: Chicken wings in oil curry Method 21. Wash the curry chicken wings and chop them into two sections.

2. Heat the oil pan, add oil, add green onion and ginger when it is medium hot and stir-fry until fragrant; Pour in the chicken wings and stir-fry quickly, being careful not to stick to the pan; Pictures of different preparation methods of curry chicken wings (16 photos) Spray in the cooking wine and continue to stir-fry until

The surface of the chicken wings is cooked; 3. Add just enough water to cover the chicken wings and bring to a boil; add an appropriate amount of curry oil, add salt and sugar; reduce the heat to medium-low and simmer; 4. When there is not much soup in the pot, the sauce is reduced over high heat and served on a plate

That’s it.

Method 31. Wash the chicken wings, cut the potatoes into hob pieces, wash the green beans and drain the water; 2. Put the pot on the fire and pour in the oil. The oil temperature is 40% hot. Add the curry powder and stir-fry until fragrant. Pour in the chicken wings and potatoes.

Stir-fry, add refined salt, fresh soup, chicken essence, and green beans and simmer over low heat for 20 minutes. Thicken the gravy with water and starch before serving.

Method 41: Cut the potatoes and carrots into small dices, because the chicken wings are easy to cook and the potatoes will not be soft when cooked.

Chop garlic and onion.

2. Slowly sauté the onions and chopped garlic over low heat.

Pour in 10-15 grams of curry and stir-fry until fragrant. 3. Remove the chicken wings and stir-fry evenly. Add in diced potatoes and carrots and stir-fry for a while.

4. Mix a bottle of coconut milk, 250ml, and add 250ml of water. 5. Bring to a boil over high heat, then cook over low heat until the curry is rich and add salt (the time is about thirty minutes).

Collect the juice and add some chicken essence.

[1] Method 51. Wash the chicken wings, use a kitchen towel to remove the water, and cut two diagonal cuts on both sides; 2. Apply a layer of curry powder evenly, add light soy sauce, cooking wine, and salt, mix well, and marinate for 3-

4 hours; 3. Heat the pot, put the chicken wings skin side down; 4. Cover the pot, cook on low heat for 5 minutes; 5. Fry one side until golden brown, turn over, cover the pot, and cook for 5 minutes; 6. Remove

pot.

Method 6: You can use the center or tip of the wings according to your personal preference. Cut them open with a knife, boil water for three to five minutes and set aside. Slice potatoes, onions, fresh mushrooms, green peppers (hot peppers are also optional) and set aside. Add cold oil to the hot pot.

Appropriate amount of curry powder (personal preference). After the curry is fragrant and subsides for a while, add onions, mushrooms, potatoes, chicken wings, green peppers..., add water and seasonings (optional, I only add salt) and stir until the potatoes are cooked, add water and starch, and stir.

pot.