Curry Chicken Wing Stew
Creamy. Spicy. Crave-worthy curry filled with aromas of fresh ginger, Thai chilis, sweet coconut, and spicy curry.
Ingredients
- 2 lbs chicken wings
- 1 whole yellow onion, medium, diced
- 2-3 cloves garlic
- 2-3 slices ginger, smashed
- 2-3 whole Thai chilis, minced, adjusted for desired heat level (swap with chili flakes or cayenne pepper)
- 2 whole bay leaves
- 1 tsp paprika
- 1 tsp tumeric
- 1 tsp cumin
- ½ tsp black pepper, ground
- 2 tsp curry powder
- 2 cans coconut milk or cream
- 1-2 tsp fish sauce
- 1-2 tsp avocado oil
- 1-2 cups chicken stock (optional to swap with water)
Optional veggies (2 cups)
- Carrots
- Green Beans
- Eggplant
- Potato
- Sweet Potato
Instructions
- In a Dutch oven, combine the oil and onions and sauté until the onions are translucent over medium high heat. Then add ginger, garlic, and Thai chilis and sauté for another 2 minutes until fragrant.
- Lower the heat to medium and toss in the remaining spices, excluding the bay leaves. Stir slowly for about 2-3 minutes to toast the spices. Add in the fish sauce, and stir to release any spices stuck on the bottom.
- Add in the chicken and stir to coat in the spices. Toss in the veggies of choice and bay leaves and stir. Sprinkle in salt.
- Shake up one can of coconut milk before opening and pour in the pot. Fill up the empty can with chicken stock or water and add in to the pot and stir. Bring the pot to low simmer and cover for at least 15 minutes, up to 20 minutes.
- Shake up and add in the 2nd can of coconut milk. Stir well, cover and simmer for another 15 minutes. Remove the bay leaves before serving.
- Enjoy topped with cilantro, freshly sliced chilis and jasmine rice!