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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the chicken wings in cold water with a pinch of salt while preparing the vegetables.
Peel and cut the potatoes larger than the carrots. Peel and chop the carrots diagonally into chunky pieces.
Chop the onion and shallots, then finely mince the garlic.
Cook the potatoes and carrots in warm water with a pinch of salt until just fork-tender.
Drain and rinse the chicken wings, then pat them dry with kitchen paper.
Heat a wok over medium-high heat, add a bit of oil, and cook the chicken wings until golden on both sides.
Add the onions and shallots to the wok, cook until softened, then add the minced garlic.
Mix in the curry powder, paprika, turmeric, and Chu Hou sauce until the wings are evenly coated.
Pour in the water used for boiling the vegetables, add extra water to cover the wings, then add soy sauce, fish sauce, sugar, and chilli oil.
Add the potatoes and carrots back in, reduce the heat to low, pour in the coconut milk, and stir in the cornstarch slurry before turning off the heat.
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Ensure the potatoes are cut larger than the carrots as they cook faster.
Use the water from boiling the vegetables to enhance the flavor of the curry.
Can I use a different type of curry powder?
Yes, you can adjust the type of curry powder to suit your taste preference.
What is Chu Hou sauce?
Chu Hou sauce is a Cantonese sauce made from soybeans, garlic, ginger, and sesame seeds, often used in braised dishes.
Can I substitute coconut milk?
Yes, you can use regular milk or a non-dairy alternative, but it will alter the flavor and creaminess.
How do I make a cornstarch slurry?
Mix equal parts of cornstarch and cold water until smooth, then stir into the dish to thicken.
Is this dish spicy?
The dish is mildly spicy, but you can adjust the heat by adding more or less chilli oil.
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