Rinse the chicken wings and make some cuts under the skin. Rub in the cumin seeds, ■curry powder, and ■salt (and curry leaves if using) and let sit for 30 minutes.
Finely chop the onion, cilantro, and curry leaves (if using).
Chop the tomatoes (leave the skins intact). Cut the green beans into bite-size pieces.
Add 1 tablespoon oil to a pot and add the onions, cilantro, and curry leaves. Stir fry for 10 minutes, being careful not to let them burn. The more they brown, the richer the flavor will become.
Add oil to a frying pan and add the grated garlic and ginger. Cook the chicken wings from Step 1 until both sides are well browned.
Add the tomatoes to the pot from Step 4 and stir fry.
Next, add the garam masala and chili powder (to taste) and pan fry. (The photo shows the garam masala and all the way to the right is curry powder).
Add the chicken wings from Step 5 and the Moroccan green beans to the pot. Add water to cover the chicken, cover with the lid and simmer. (Be careful not to let it burn!)
Finally, taste to check the flavor and add the salt. Garnish with cilantro leaves and enjoy! (The red on the right is Indian mango pickles. It adds more spicy flavor)
Story Behind this Recipe
This is a simple Indian curry that I threw together using ingredients in my refrigerator after I got my hands on some fresh curry leaves. To reduce the spiciness, omit the chili powder. Serve with homemade chapati Recipe ID: 619886.
■If you patiently stir fry the onions, the flavor will have another layer of richness. ■For the spices, I recommend curry powder, garam masala, and cumin seeds. If using Japanese curry roux, frying the cumin with the onion will make it more fragrant and flavorful!