Curry Chicken

This smelled and looked so yummy, that I forgot to get an "after"  shot. This was taken right before the addition of the water.

Curry Chicken

6 chicken wings

1 tablespoon of vegetable oil

½ teaspoon of flour

2 cups of water

2 chicken bouillon cubes

½ onion rough chopped

2 garlic cloves chopped

3 carrots peeled and chopped

4 red skinned potatoes, peeled and sliced

½ teaspoon of celery seed

½ teaspoon of red pepper

½ teaspoon of red pepper flakes

½ teaspoon of turmeric

1 palm full (about a tablespoon) of curry powder

½ teaspoon of garlic salt

½ teaspoon of black pepper

Brown chicken wings in 1 tablespoon of vegetable oil in a Dutch oven or other oven proof deep pan.  Add spices and stir to coat chicken.  Add chopped vegetables and stir to coat, allow onions to soften.  Sprinkle flour over chicken and stir to combine, cook an additional five minutes.  Add 2 cups of water and the chicken bouillon cubes.  Bring to a boil, allow bouillon cubes to dissolve, and then transfer to a pre-heated 400 degree oven for about 25-30 minutes to allow gravy to thicken, stirring once halfway through cooking.  Serve over basmati rice and alongside naan bread.  Feeds 2-3 people.