Ingredients : Serves 4

ingredients image
  • 8 chicken wings (2 packs)
  • 2 onions, peeled, halved and sliced wafer-thin
  • 1 onion, peeled and ground
  • 1 carrot, peeled and ground
  • 1 potato, peeled and ground
  • 1 any kind of apple, peeled cored and ground
  • 200g mushrooms, sliced
  • 20g ginger, peeled and ground
  • (4 tbsp frozen peas)
  • 1.5-2 tbsp curry powder
  • 1 tbsp garam masala
  • 1.5 tsp cumin seeds
  • 1/2 cinnamon
  • 3 bay leaves
  • 900ml chicken stock or made with 1 Chicken Oxo cube
  • 1 tbsp tomato ketchup
  • 1 tbsp worcester sauce
  • salt & freshly ground black peppercorns
  • vegetable, corn or sunflower oil


instructions image
  • Divide the chicken into 3 pieces and set aside the thick and middle ones. (Discard the thin ones or use as stock.)
  • In a casserole heat 2 tbsp vegetable oil over a low heat and fry the sliced onions for 30-40 minutes until golden brown.
  • In a frying pan heat 1 tbsp vegetable oil over a medium-high heat and fry the chicken for a few minutes.
  • Place the chicken into the casserole over a low heat and add the all spices.
  • Pour the chicken stock and cook over a high heat until boiling. Then turn the heat to low, skim off any scum, add the tomato ketchup, worcester sauce and mushrooms
  • Simmer for 1 hour without allowing them to burn.
  • Sprinkle with the peas, if necessory and season with the salt & pepper.
  • Serve with rice or couscous.
instructions image

served image

This recipe was first published on mizueandco.com in Oct. 2006.