HOW TO MAKE MY NAN’S CHICKEN CURRY

 One dish I only ever seem to have at my mum’s house is my nan’s curry. It’s funny how childhood dinners never quite taste the same once you’ve got your own home.We recently had it whilst visiting, and after a few messages asking how to make it ,I thought: I’ve got to let you all in on the recipe. 

Not only is it absolutely delicious, but it’s also so simple to make. It’s one of those recipes that has been passed down, loved by each generation, and now my children are enjoying it just as much as I did growing up.

 Ingredients

• 500g chicken wings

• 50g curry powder

• 6 salad tomatoes, sliced

• 1 cucumber, sliced

• A little water (to make stock)

  
  

Method

First, marinate your chicken wings with curry powder. Once coated, brown them off until golden, I pop mine in the air fryer for 20 minutes. Add a little water to create a little stock.

Next, slice your vegetables. I use six salad tomatoes and one whole cucumber, but you can use more or less depending on how much sauce you want. The beauty of this dish is that the cucumber and tomato break down in the oven, creating a lovely, rich sauce that coats the chicken.

Now, add your sliced vegetables to an ovenproof dish, then stir in your chicken wings along with the stock. Mix it all together well.

Pop the dish into the oven at Gas Mark 5 / 200°C and let it cook gently for two hours. Give it a stir about halfway through to make sure everything is together nicely.

Once it’s ready, serve it up with rice and enjoy.

I can’t tell you just how delicious this curry is. We’ve been having it for as long as I can remember, and it’s one of those meals that is so family friendly and affordable too.