Chicken Curry

INGREDIENTS:

• 400g free-range chicken wings
• 1 tsp.: salt, caraway, pepper, coriander seeds, mustard seeds
• 1 aubergine; onion, carrot, lime, pepper
• 3-4 garlic cloves
• 1 tsp. curcuma
• 1 tsp. paprika
• few mini chili peppers
• fresh ginger
• 1 cup coconut milk
• somun bread

Hi and welcome to AlmazanKitchen!

We must admit that this winter is hell of a kind. But it isn’t stopping us to continue our show for you! This time we will show you how to make flavor explosion curry cooked outside near the frozen lake on -25°C!

Steps:

1. Prepare your mortar & pestle.
2. Load 1 tsp. of salt, caraway, pepper, coriander seeds and mustard seeds into the mortar. Grind well with a pestle!
3. Slice the veggies: 1 aubergine, pepper, carrot, few mini chili peppers, onion. And slice fresh ginger into thin small pieces.
4. Smash 3-4 garlic cloves.
5. Preheat your pan. Add some veg. oil.
6. Toss in 400g of free-range chicken wings.
7. Fry until it has crispy golden brown texture.
8. Add the spices we made earlier. Mix well.
9. Add 1 tsp. of curcuma, and 1 tsp. of paprika.
10. Add some ice for deglaze.
11. Toss in the veggies. Stir everything.
12. Fry for few minutes.
13. Add the lime juice.
14. Add 1 cup of coconut milk. Mix and stir.
15. Slow cook under the lid.
16. Cut open the somun bread, warm it on coals. Check if dish is ready and…
17. Serve!
18. Enjoy! Bon Almazan!

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Do not sit home, love the nature, and cheers to you all!