This is a simple, lovey stir fry curry or finger food. It was inspired by my trip to Pakistan many years ago when ate at a roadside street food cafe that cooked chicken on the bone really quickly and the spicy coated chicken wings from Fried Chicken take aways. You can reduce the sauce if you want some finger food appetiser or have slightly more sauce and it would go lovely with freshly made roti of a fluffy naan to soak up the sauce.
My local butchers sell the drum of the wing (niblet), skinless and separate from the flat wing. You could use both or even when together. It doesn’t matter if the skin is on, you will have to cook it longer though. It is a matter of personal taste.
This curry is best cooked in a large wok or karahi.
2 kg of chicken wings/niblets Two onions finely chopped 1.5 tablespoon of garlic paste 1 tsp of ginger paste
1 400g tined of chopped tomatoes
Finely chopped coriander stalks, heaped tablespoon
Small handful of chipped coriander leaves
2 tbs of ghee and 3 tbs of veg oil (you can leave the ghee out and just use 4tbs of oil, adding about 50g of butter near the end of cooking)
1.5 tbs of ground coriander
1 tbs of ground cumin
1tbs of Kashmiri chilli powder
1 level tsp of coarsely going black pepper
4 tbs of natural greek style yogurt
3 long green chillis sliced
1 level tbs of salt or to taste.
Heat ghee and oil, fry onions, until lightly golden. Once the onions soften up, I speed the process by adding water and leaving the lid on and stirring. I do this three time, why? It’s the magic number.
Then add ginger, garlic paste and cook out for a couple of minutes. Add the coriander stalks, green chillies, Kashmiri chilli powder, ground coriander, ground cumin, black pepper and salt. Stir in and add a touch water. When the oil separates add the chopped tomatoes, stir in well and cook on a moderate heat, you will need to add pre boiled water from time to time. I se a masher to help along. Once you get a smooth sauce consistency. Add all the chicken and turn heat up, initially for five minutes. Then lower heat and cook on moderate heat fifteen minutes with lid on. Occasionally stirring. Add natural yogurt and stir in well, let cook with lid on for ten minutes. Checking very occasionally to ensure that the chicken does not dry up. You will notice that the chicken will release its own juices. There will be no water required, unless it dries up too much. Remove lid and continue cooking until the desired consistency has been reached and the chicken is pulling away from the bone. Take off heat stir in fresh coriander. Let rest ten minutes and serve.