Tumeric fried chicken wings with curry leaves

  
This is one dish that reminds me of home which is so easy to make. To start, marinate chicken wings with some salt & tumeric powder (I use about a teaspoon & half for a kilo of wings). Allow the chicken to sit in the marinate for a while so if prepping, make this the first thing you prep or if cooking more than one dish, marinate first & cook last. 

When cooking, heat a pan or wok full of oil, add a few curry leaves in which gives it the beautiful fragrance rather than taste. When you can smell the curry leaves, slid (so that the oil bubbles in a simmering style) the pieces of chicken in to cook. Leave the chicken in there for about 5 or so minutes till golden brown, remove & drain the oil & it is ready to serve. 

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