Claypot red curry braised chicken wings

Overview

Curry chicken and braised potatoes is a home-cooked dish that goes well with rice. I bought a pack of red curry paste in the supermarket. I didn't have to chop the whole chicken into pieces, so I used chicken wings instead. I simmered it in a casserole without changing the pot in the middle. I simmered it until the end. When I saw the finished dish, I remembered three words that cook friends often mentioned: rice will suffer.

Tags

• hot dishes
• home cooking
• bagged red curry
• chicken wings with tips
• chili crumbs
• coconut milk
• ginger powder
• refined salt
• regular curry powder
• soy sauce paste
• stock or water
• white sugar
• long potatoes
• minced garlic
• pepper
• shallots

Ingredients

Steps

1. 1 Separate the middle and tip of the chicken wings, then chop the wings in half, add base oil to the pot, turn on the heat, add the chicken wings and spread them flat in the clay pot;

   

2. 2 Fry both sides of the chicken wings until light brown to set the shape;

   

3. 3 Prepare the red curry buns;

   

4. 4 Put the chicken wings aside in the pot, add curry paste, curry powder, minced ginger and minced garlic, and add sliced onions into the pot;

   

5. 5 Stir-fry the minced ginger, minced garlic and onion for a few times until fragrant;

   

6. 6 Add 2 tablespoons of soy sauce paste, 1/3 teaspoon of refined salt, 1 teaspoon of pepper, 1 tablespoon of sugar, and 1/2 tablespoon of chili crumbs, stir well, and add coconut milk. If the coconut milk is not enough to cover the noodles, add an appropriate amount of stock or water. If there is more soup, you will need to add potatoes later. Potatoes can absorb juice. Cover and simmer for 10 minutes;

   

7. 7 When the time is up, pour in the potato pieces, stir evenly, cover and simmer for 10 to 15 minutes, then open the lid and simmer until the potatoes are thoroughly cooked.