eCook Meal
Chicken Wings & Aloo Chaat
with green leaves & dried cranberries
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!
Serving guide
Choose your portion size.
HURRY WITH THE CURRY
Preheat the oven to 200°C. Pat the Chicken wings dry with paper towel and place on a roasting 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 in a pot of salted water. Bring to a boil and cook until starting to soften, 12-15 minutes. Drain and set aside.
CURRY OIL MAYO
Place a pan over medium heat with 15ml [30ml]|#7DA0D7 of oil. When hot, fry the 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 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 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 green leaves, the tomatoes, a drizzle of olive oil, and seasoning.
ALOO THERE, TASTY DINNER!
Dish up the aloo chaat potatoes. Sprinkle over the 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 roasting 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 in a pot of salted water. Bring to a boil and cook until starting to soften, 12-15 minutes. Drain and set aside.
CURRY OIL MAYO
Place a pan over medium heat with 15ml [30ml]|#7DA0D7 of oil. When hot, fry the 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 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 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 green leaves, the tomatoes, a drizzle of olive oil, and seasoning.
ALOO THERE, TASTY DINNER!
Dish up the aloo chaat potatoes. Sprinkle over the 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 roasting tray. Coat in 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 in a pot of salted water. Bring to a boil and cook until starting to soften, 15-20 minutes. Drain and set aside.
CURRY OIL MAYO
Place a pan over medium heat with 45ml [60ml]|#7DA0D7 of oil. When hot, fry the 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 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 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 green leaves, the tomatoes, a drizzle of olive oil, and seasoning.
ALOO THERE, TASTY DINNER!
Dish up the aloo chaat potatoes. Sprinkle over the 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 roasting tray. Coat in 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 in a pot of salted water. Bring to a boil and cook until starting to soften, 15-20 minutes. Drain and set aside.
CURRY OIL MAYO
Place a pan over medium heat with 45ml [60ml]|#7DA0D7 of oil. When hot, fry the 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 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 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 green leaves, the tomatoes, a drizzle of olive oil, and seasoning.
ALOO THERE, TASTY DINNER!
Dish up the aloo chaat potatoes. Sprinkle over the 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R180.25
for 4 servings · R45.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Curry Leaves needs 10 gCurry Leaves 3 g 3 g at R26.99 · 3.3× packsR89.97
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Free-range Chicken Wings needs 32Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Tikka Curry Paste
- Mrs Balls Chutney
- Hellmann's Tangy Mayonnaise
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken Wings & Aloo Chaat?
The preparation time for Chicken Wings & Aloo Chaat with green leaves & dried cranberries is between 15 and 30 minutes.
What is the total time required to make Chicken Wings & Aloo Chaat with green leaves & dried cranberries?
The total time required to make Chicken Wings & Aloo Chaat with green leaves & dried cranberries is between 35 and 55 minutes.
How many servings does Chicken Wings & Aloo Chaat provide?
4 servings
What are the main ingredients in Chicken Wings & Aloo Chaat?
Chicken, Chilli, Curry Leaves, Dried Cranberries, Free-range Chicken Wings, Hellmann's Tangy Mayonnaise, Mrs. Balls Chutney, Onion, Potato, Salad Leaves, Spice & All Things Nice Tikka Curry Paste, Tomato
What is the nutritional information of Chicken Wings & Aloo Chaat?
Calories: 1191, Carbs: 92 grams, Fat: grams, Protein: 73.2 grams, Sugar: 37.2 grams, Salt: 664 grams
How do I prepare Chicken Wings & Aloo Chaat?
PARBOILED PERFECTION: Place the potato in a pot of salted water. Bring to a boil and cook until starting to soften, 12-15 minutes. Drain and set aside. ALOO THERE, TASTY DINNER!: Dish up the aloo chaat potatoes. Sprinkle over the 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! FRESH SIDE SALAD: In a bowl, combine the green leaves, the tomatoes, a drizzle of olive oil, and seasoning. LOADED POTATOES: When the potatoes are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the 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 chilli (to taste). Fry until fragrant, 1 minute (shifting constantly). Remove from the heat and add the chutney. Mix until fully combined and season. CURRY OIL MAYO: Place a pan over medium heat with 15ml [30ml]|#7DA0D7 of oil. When hot, fry the 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. HURRY WITH THE CURRY: Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a roasting 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).
What should be prepared from my kitchen to make Chicken Wings & Aloo Chaat?
Chicken, Chilli, Curry Leaves, Dried Cranberries, Free-range Chicken Wings, Hellmann's Tangy Mayonnaise, Mrs. Balls Chutney, Onion, Potato, Salad Leaves, Spice & All Things Nice Tikka Curry Paste, Tomato
How many calories does Chicken Wings & Aloo Chaat have?
1191 calories
How much fat content does Chicken Wings & Aloo Chaat have?
grams