This chicken wing dish is cooked in canned tomato only, so it has a very rich tomato flavor. It goes well with bread of course, and rice as well. Since chicken wings (the thickest part, or the drumettes) are used, it's economical too.
Chicken wings - the thickest part (drumettes) only
500 g (8 pieces)
1 clove's worth
Canned tomatoes (chopped or whole)
1 1/2 teaspoons
Soup stock cubes
a small amount
Bay leaf (if you have some)
Cut the potatoes into bite sized pieces and soak in a bowl of water. Cut up the carrot into bite sized pieces too. Slice the onion into 1cm wide wedges.
Heat up the olive oil in a pan and stir fry the garlic so that it doesn't burn. When it is fragrant, add the chicken wings and sake, and fry until browned.
Add the onions and stir fry until wilted. Add the potatoes and carrot too and stir fry until the edges of the potatoes turn translucent.
Make the canned tomatoes ready. If using whole tomatoes, crush them and take off the stems and and skins. Chopped tomatoes can be used as-is. Add the tomatoes to the pan from Step 3!
Add the soup stock cubes, salt, sugar and bay leaf. Once simmering, lower heat to medium-low. Skim off any scum. Stir occasionally to prevent it from burning.
The photo for Step 5 shows how it looks after simmering for 10 minutes. Quite a lot of moisture has come out of the vegetables compared to Step 4.
You can add beans and so on if you like too. Use canned chickpeas or red beans to save time and effort.
This photo shows how it looks after simmering for 30 minutes.
Simmer for at least 30 minutes. When the sauce has thickened slightly it's done. Serve with grated cheese or dried basil to taste.
Story Behind this Recipe
I just love tomato flavor!!
Steps 1 to 3 are the same as when you are making curry. The flavor may vary depending on how acidic or sweet the tomatoes you're using are, so adjust the seasoning at the end. This is a light sauce, so if you want it to be thick like Japanese style curry, try coating the chicken wings with flour before browning them.