3 lbs chicken wings
2 large potatoes
2 tablespoon olive oil
1 clove garlic
2 rounded tablespoons Indian curry
1 blade lemon grass
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1 twig fresh thyme
1 Bonnet pepper
1 inch fresh ginger, julienned

Wash chicken wings, peel and dice potatoes 1/2 inch, cut lemon grass in third and slice down the middle. Set all these ingredients aside for later. Remember, potatoes must be stored in water to prevent them from becoming discolored.

Place a large sauce pot on the stove at medium heat and add oil, chopped garlic and thinly sliced ginger; add garlic and ginger to hot oil.

Sauté for about two minutes. Add chicken wings, curry, salt, black pepper, stir with a wooden spoon to mix all ingredients together and cover. Cook for ten minutes; add diced potatoes and stir. Cover and continue to cook for another 20 minutes. Stir occasionally.

Add thyme, lemon grass, and Bonnet pepper, uncut. Cover and simmer for about 10 minutes. Lower heat.

Serve with steamed rice. Enjoy!!!

TM Seymour Anthony Brown

Submitted by: Seymour A Brown