What are the main ingredients in Chicken Wings & Aloo Chaat?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Chicken Wings & Aloo Chaat?

Calories: 1351, Carbs: 87 grams, Fat: grams, Protein: 72.7 grams, Sugar: 37.1 grams, Salt: 676 grams

How do I prepare Chicken Wings & Aloo Chaat?

ALOO THERE, TASTY DINNER!: Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries, the remaining chilli (to taste), and the fried curry leaves. Place the roasted chicken wings alongside and drizzle over ⅓ of the curry mayo. Side with the fresh salad and the remaining curry mayo. Get dunking, Chef! HURRY WITH THE CURRY: Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a baking tray. Coat in a drizzle of oil, ½ of the curry paste, and seasoning. Roast in the hot oven until golden and cooked through, 20-25 minutes (shifting halfway). PARBOILED PERFECTION: Place the potato pieces in a pot of salted water. Bring to a boil and cook until starting to soften, 8-10 minutes. Drain and set aside. CURRY OIL MAYO: Place a pan over medium heat with 30ml of oil. When hot, fry the rinsed curry leaves, 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and drain on paper towel. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving. LOADED POTATOES: When the potatoes are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 4-5 minutes (shifting occasionally). Add the remaining curry paste and ½ the sliced chilli (to taste). Fry until fragrant, 1 minute (shifting constantly). Remove from the heat and add the chutney. Mix until fully combined and season. FRESH SIDE SALAD: In a bowl, combine the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.

What should be prepared from my kitchen to make Chicken Wings & Aloo Chaat?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Chicken Wings & Aloo Chaat

Aloo chaat refers to the mouth-watering mix of sweet, sour & spicy flavours that are soaked up by the fried potatoes in this Indian street food dish. The crispy chicken wings, curry leaf oil-infused mayo, pops of sweet dried cranberries & kick of chilli are all delicious bonuses!

Chicken Wings & Aloo Chaat

with green leaves & dried cranberries

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Dried Cranberries
Free-range Chicken Wings
Fresh Chilli
Fresh Chillies
Fresh Curry Leaves
Mrs. Balls Chutney
Onion
Onions
Potato
Salad Leaves
Spice & All Things Nice Tikka Curry Paste
Tangy Mayo
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

HURRY WITH THE CURRY
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a baking tray. Coat in oil, ½ of the curry paste, and seasoning. Roast in the hot oven until golden and cooked through, 20-25 minutes (shifting halfway).
PARBOILED PERFECTION
Place the potato pieces in a pot of salted water. Bring to a boil and cook until starting to soften, 8-10 minutes. Drain and set aside.
CURRY OIL MAYO
Place a pan over medium heat with 15ml of oil. When hot, fry the rinsed curry leaves, 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and drain on paper towel. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving.
LOADED POTATOES
When the potatoes are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 4-5 minutes (shifting occasionally). Add the remaining curry paste and ½ the sliced chilli (to taste). Fry until fragrant, 1 minute (shifting constantly). Remove from the heat and add the chutney. Mix until fully combined and season.
FRESH SIDE SALAD
In a bowl, combine the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.
ALOO THERE, TASTY DINNER!
Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries, the remaining chilli (to taste), and the fried curry leaves. Place the roasted chicken wings alongside and drizzle over ⅓ of the curry mayo. Side with the fresh salad and the remaining curry mayo. Get dunking, Chef!

Free-range Chicken Wings - 8
Spice & All Things Nice Tikka Curry Paste - 20ml
Potato - 200g
Fresh Curry Leaves - 3g
Tangy Mayo - 1 unit
Onion - 1
Fresh Chilli - 1
Mrs Balls Chutney - 30ml
Salad Leaves - 20g
Tomato - 1
Dried Cranberries - 10g

Download the Recipe

Serves 2

HURRY WITH THE CURRY
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a baking tray. Coat in a drizzle of oil, ½ of the curry paste, and seasoning. Roast in the hot oven until golden and cooked through, 20-25 minutes (shifting halfway).
PARBOILED PERFECTION
Place the potato pieces in a pot of salted water. Bring to a boil and cook until starting to soften, 8-10 minutes. Drain and set aside.
CURRY OIL MAYO
Place a pan over medium heat with 30ml of oil. When hot, fry the rinsed curry leaves, 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and drain on paper towel. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving.
LOADED POTATOES
When the potatoes are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 4-5 minutes (shifting occasionally). Add the remaining curry paste and ½ the sliced chilli (to taste). Fry until fragrant, 1 minute (shifting constantly). Remove from the heat and add the chutney. Mix until fully combined and season.
FRESH SIDE SALAD
In a bowl, combine the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.
ALOO THERE, TASTY DINNER!
Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries, the remaining chilli (to taste), and the fried curry leaves. Place the roasted chicken wings alongside and drizzle over ⅓ of the curry mayo. Side with the fresh salad and the remaining curry mayo. Get dunking, Chef!

Free-range Chicken Wings - 16
Spice & All Things Nice Tikka Curry Paste - 40ml
Potato - 400g
Fresh Curry Leaves - 5g
Tangy Mayo - 2 units
Onion - 1
Fresh Chilli - 1
Mrs Balls Chutney - 60ml
Salad Leaves - 40g
Tomato - 1
Dried Cranberries - 20g

Download the Recipe

Serves 3

HURRY WITH THE CURRY
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a baking tray. Coat in a drizzle of oil, ½ of the curry paste, and seasoning. Roast in the hot oven until golden and cooked through, 25-30 minutes (shifting halfway).
PARBOILED PERFECTION
Place the potato pieces in a pot of salted water. Bring to a boil and cook until starting to soften, 10-15 minutes. Drain and set aside.
CURRY OIL MAYO
Place a pan over medium heat with 45ml of oil. When hot, fry the rinsed curry leaves, 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and drain on paper towel. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving.
LOADED POTATOES
When the potatoes are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 5-6 minutes (shifting occasionally). Add the remaining curry paste and ½ the sliced chilli (to taste). Fry until fragrant, 1 minute (shifting constantly). Remove from the heat and add the chutney. Mix until fully combined and season.
FRESH SIDE SALAD
In a bowl, combine the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.
ALOO THERE, TASTY DINNER!
Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries, the remaining chilli (to taste), and the fried curry leaves. Place the roasted chicken wings alongside and drizzle over ⅓ of the curry mayo. Side with the fresh salad and the remaining curry mayo. Get dunking, Chef!

Free-range Chicken Wings - 24
Spice & All Things Nice Tikka Curry Paste - 60ml
Potato - 600g
Fresh Curry Leaves - 8g
Tangy Mayo - 3 units
Onions - 2
Fresh Chillies - 2
Mrs Balls Chutney - 90ml
Salad Leaves - 60g
Tomatoes - 2
Dried Cranberries - 30g

Download the Recipe

Serves 4

HURRY WITH THE CURRY
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a baking tray. Coat in a drizzle of oil, ½ of the curry paste, and seasoning. Roast in the hot oven until golden and cooked through, 25-30 minutes (shifting halfway).
PARBOILED PERFECTION
Place the potato pieces in a pot of salted water. Bring to a boil and cook until starting to soften, 10-15 minutes. Drain and set aside.
CURRY OIL MAYO
Place a pan over medium heat with 60ml of oil. When hot, fry the rinsed curry leaves, 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and drain on paper towel. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving.
LOADED POTATOES
When the potatoes are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the parboiled potatoes and fry until cooked through and starting to crisp, 5-6 minutes (shifting occasionally). Add the remaining curry paste and ½ the sliced chilli (to taste). Fry until fragrant, 1 minute (shifting constantly). Remove from the heat and add the chutney. Mix until fully combined and season.
FRESH SIDE SALAD
In a bowl, combine the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.
ALOO THERE, TASTY DINNER!
Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries, the remaining chilli (to taste), and the fried curry leaves. Place the roasted chicken wings alongside and drizzle over ⅓ of the curry mayo. Side with the fresh salad and the remaining curry mayo. Get dunking, Chef!