Curry Chicken

Method7 steps · about 45 min

1. 1

   Step 1: Separate whole wings at the joints into drumettes and flats, trimming wing-tip ends or reserving whole tips for another use. Skip separation if using prepared wing sections. Make a small shallow cut in each drumette and two shallow cuts on the back of each flat. Combine the separate 4 cups cold wing-soak water, 1 tbsp soak salt and 1 tbsp soak wine; put wings in this bowl and keep refrigerated while preparing vegetables. This is a flavour/odour treatment, not a sanitizing wash, and its liquid will be discarded.

   Uses 30 oz chicken wings · 4 cups cold water for separate wing soak · 1 tbsp salt for wing soak · 1 tbsp cooking wine for wing soak

   
2. 2

   Step 2: Peel, wash and cut potatoes (1 lb) and carrot (3 oz) into bite-size triangular pieces. If potatoes will wait, soak in separate clean cold vegetable water. Cut three quarters of red onion (1) into chunks and the other quarter into thin strips. Slice garlic (3), cut ginger (1/4 oz) small and chop only scallion greens for garnish; reserve whites for another use.

   Uses 1 lb potato · 3 oz carrot · 1 red onion, divided · Greens from 1 scallion stalk · 1/4 oz ginger · 3 garlic cloves · Separate water for washing vegetables and optional potato soaking

   
3. 3

   Step 3: Lift wings from the soaking liquid, drain and discard the liquid without splashing. Pat wings dry with paper towels without a raw-poultry rinse. In a separate bowl combine marinade curry powder (1/2 tsp), marinade chicken powder (1 tsp), oyster sauce (1 tbsp), the separate 1 tsp marinade salt and 1/2 tbsp marinade wine. Coat wings, then gradually mix in the separate 1 tbsp marinade cornstarch without clumps. Keep refrigerated while vegetables are stir-fried.

   Uses Drained wing sections · 1/2 tsp curry powder for marinade · 1 tsp chicken powder for marinade · 1 tbsp oyster sauce · 1 tsp salt for marinade · 1/2 tbsp cooking wine for marinade · 1 tbsp cornstarch for marinade

   
4. 4

   Step 4: Drain and pat potatoes dry. Heat wok on high and use about 1 tsp from the 2 tbsp stir-frying oil to fry the prepared three-quarter-onion chunks about 20 seconds until fragrant/golden-edged; remove them to a plate. Use another 1 tsp of that same oil supply to fry potatoes 70–80 seconds until golden, then stir in carrot for about 30 seconds. Remove potatoes and carrot to a separate bowl for braising.

   Uses Prepared potatoes and carrot · Prepared onion chunks · 2 tbsp cooking oil for stir-frying, divided

   
5. 5

   Step 5: Add 1 tbsp from the same stir-frying oil (2 tbsp) supply and spread marinated wings in the wok, flats slit-side down. Sear 2 minutes over medium. Add the remaining 1 tsp of the stir-frying oil around the edge, turn wings and sear the second side 2 minutes. Add prepared garlic and ginger for 30–40 seconds, then the prepared quarter-onion strips for about 30 seconds. These are searing phases, not the final chicken-cooking endpoint.

   Uses Marinated wings · 2 tbsp cooking oil for stir-frying, divided · Prepared garlic and ginger · Prepared onion strips

   
6. 6

   Step 6: Stir in the separate 2 tsp braise wine, 1 tsp braise salt, 2 tsp sugar and 1 tbsp braise curry powder. Return prepared potatoes and carrot. Add from the measured 3 cups boiling braise water only enough to just cover food; reserve unused clean water. Cover and bring to a boil, then stir down to the bottom to prevent sticking. Reduce to medium and cook covered for about 20 minutes, until potatoes are tender and wings reach 74°C/165°F at the centre away from bone. Only once wings are fully cooked, taste the sauce and gradually add optional final chicken powder from the separate up-to-1-tsp supply and optional extra salt from the separate 1/2 tsp supply as desired; reserve clean unused remainder. Turn high to reduce the sauce.

   20-minute braise guide; check potato tenderness and chicken temperature · 20 minUses Seared wings with aromatics · 2 tsp cooking wine for braise · 1 tsp salt for braise · 2 tsp sugar for braise · 1 tbsp curry powder for braise · Prepared seared potatoes and carrot · 3 cups boiling water for braising, enough to just cover ingredients · Up to 1 tsp chicken powder for final seasoning, to taste

   
7. 7

   Step 7: Return the fried three-quarter-onion chunks and stir in coconut milk (4 tbsp). Mix the separate 1 tsp slurry cornstarch with 1 tbsp slurry water until smooth. Reduce heat and gradually add as much slurry as needed while stirring, then let it bubble and thicken; reserve unused clean slurry. Add sesame oil (1 tsp) and the separate 1 tsp finishing cooking oil. Turn off heat, plate and garnish with prepared scallion greens.

   Uses Cooked curry chicken potatoes and carrot · Reserved fried onion chunks · 4 tbsp coconut milk · 1 tsp cornstarch for slurry · 1 tbsp water for slurry · 1 tsp sesame oil · 1 tsp cooking oil for finish · Prepared scallion-green garnish