A delightful twist on a classic curry chicken recipe, featuring tender chicken wings and a medley of aromatic spices.
Season the chicken wings with curry powder, seasoning salt, and black pepper, ensuring they are evenly coated.
For a deeper flavor, let the seasoned wings rest for 15 minutes before cooking.
Peel and dice the potatoes into bite-sized cubes.
Keep the potato pieces uniform in size for even cooking.
Slice the onion and green pepper into thin strips.
Use a sharp knife for clean and precise cuts.
Heat the vegetable oil in a large skillet over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the chicken wings to the skillet and cook until they are browned on all sides.
Turn the wings occasionally to achieve an even browning.
Add the onion, green pepper, and potatoes to the skillet and sauté for a few minutes.
Stir frequently to prevent the vegetables from burning.
Pour in the water, cover the skillet, and let it simmer until the chicken is tender and the sauce has thickened.
Check occasionally and stir to ensure even cooking.
Serve the curried chicken wings hot, garnished with fresh herbs if desired.
Pair with rice or bread to complement the flavors.
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