Spicy Chicken Wings with peas

Honey Filled Mixed Nut Tartlets
15/05/2017

Spicy Chicken Wings with peas

Spicy Chicken Wings with peas

Nice and spicy, really tasty and most of all very simple to make. Although there are many ingredients in this dish,  Spicy Chicken Wings with peas is not at all difficult to make, and each and every ingredient is essential to get the best out of the recipe – I think someone once said a full belly of spices is good for us! I love making this dish when I entertain my friends. It is so easy to make as I do all the preparation the day before. I love a good curry I am always trying out new recipes.

Once you have collected all the spices you can make any curry. I always have coriander, ginger, garlic, and ghee, and the rest its easy to get hold off. India never fails to surprise me, with the fabulous choice and combination of spices. Look how easy you can make a quick, really tasty and spicy dish just like this Spicy Chicken Wings with Peas – once you get to know your spices. I might not always be able to give the dish a name, but it will sure taste just as good as any curry. I have always loved curry, but it has to be spicy or it will taste bland to me – that’s how it is for me now although, growing up, I wasn’t brought up with very spicy food, just something that I adopted later in life. (I am not complaining though!)

Let’s cook:

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Spicy Chicken Wings with peas
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Curry, Indian
Prep Time 25 mins
Cook Time 45 mins
Passive Time 3 hours
Servings
portion
Ingredients
For the marinade:
For the paste:
Cuisine Curry, Indian
Prep Time 25 mins
Cook Time 45 mins
Passive Time 3 hours
Servings
portion
Ingredients
For the marinade:
For the paste:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the marinade:
  1. Mix the vinegar with turmeric, chilli powder, salt and pepper and mix to a paste.
  2. Wash the chicken, then pat dry with kitchen paper then massage with the marinade. Leave in the fridge for couple of hours.
For the curry:
  1. In a frying pan, on a medium heat add the oil, and mustard seeds. Wait until they start to splatter then add the Fenugreek seeds, curry leaves, onions then brown for a few mins, add the garlic and ginger and mix well and fry.
  2. Now everything is nice and brown and you have this beautiful aroma, add the chopped tomatoes and cook on a low heat for 5 or 10 mins.
  3. Add the marinaded chicken and fry for 15 mins but keep tossing.
  4. Add the spices with the water then add to the chicken. Mix well, cover and cook for 20mins then add the peas. Cover and cook on a low heat or until the chicken is cooked, about 20 mins more.
  5. Turn off the heat, chop a few fresh coriander leaves and scatter over the chicken. Serve with your choice of salad.
Recipe Notes

You can add more water if you need it, but I like this curry a little dry.

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