Almost every races have its own curry recipe.  Needless to say, it is loved by all.  Curry could be plainly eaten by its own.  Alternatively, you could have it alongside plain rice, fried beehoon, roti prata, or bread.

The recipe featured here is with texture similar to the Japanese curry but with an added Indian favour.

– 400 grams of chicken wings (around 4 pieces)
– 200 grams of US potatoes (to cut into wedges)
– 150 grams of onions (to cut into thin slices)
– 40 grams of tomato (equivalent to 1 piece, to cut into wedges)
– 3 pieces of small curry leaves
– 50 grams of curry powder
– 200 ml of Kara coconut cream
– 200 ml of water
– 3/4 tablespoon of oil
– 1/2 flat teaspoon of salt
– 1/4 flat teaspoon of pepper

1) Warm up the pot and add in the oil.
2) Add in the onion, curry leaves and tomato. Stir-fry till fragrant.
3) Add in the chicken wings, potatoes and curry powder.  Stir and fry well.
4) Add in water and bring to boil.
5) Lower the flame and simmer for 20 minutes.
6) Add in the coconut milk, salt and pepper.
7) Bring it to boil, remove from heat and ready to serve.

– Tomato is used to enhance the flavour.
– Do add chillies for a spicier version.

NOTE: The recipe serves 1 adult.

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