Browned Onions Crispy Chicken Curry
This tasty Browned Onions Crispy Chicken Curry combines the flavors of lemongrass, turmeric, caramelized onion and some crispy fried chicken to make a non spicy curry, for the whole family that even children can enjoy. The curry is made with only a few ingredients but you can add on other ingredients like garlic or coriander, if you prefer. You can also adjust the curry to make it spicy by adding some chili if you’re not on the AIP or nightshade free diet. You can also use a curry powder instead of turmeric and lemongrass if that’s what you have handy already. Adjust to suit your needs and preferences.
Browned Onions Crispy Chicken Curry Recipe
2 to 4 servings
10 or so chicken wings, 1 large onion, 3/4 (3 quarters) a teaspoon turmeric powder or a bit more, 1 teaspoon lemongrass powder or 1 grated stalk or a bit more, half a cup coconut milk, about half a cup chicken stock or broth, 3 or 4 tablespoons cooking oil of fat of choice, salt to taste
Prepare the onions by slicing into rings ( I cooked 2 onions as I like to save some for breakfasts, hence the quantities above)
Prepare the chicken wings ready for frying by washing and ensuring that they are dry by blotting out all the excess moisture with a kitchen towel or paper towels. You can season with salt.
In a pan at medium heat, add about 2 tablespoons cooking oil or fat of choice and fry the onions until they start to lose crispness, wilt a bit then turn brown.
Set the onions aside and add some more cooking oil in the same pan for frying the chicken wings.
Heat the oil up a bit, just enough to start frying at a moderate temperature, and fry the wings at medium heat until they are golden brown all round. Turn them from time to time ensuring they cook evenly.
Once the chicken is cooked, remove from the pan and set it aside. Drain out some of the excess oil if you need to and leave some to cook the curry. Cook the sauce in the same pan with all the crispy chicken bits left at the bottom of the pan to add to the flavor.
Add back the onion rings, and also add the turmeric and lemongrass with whatever else spice you’re using.
Stir so it doesn’t burn and quickly add the chicken stock and bring to a simmer.
Add coconut milk, and salt to taste then add in the chicken.
Once it starts to simmer, turn off the heat and set it aside ready to serve.
Enjoy your Browned Onions Crispy Chicken Curry