Recipe by Musher
"I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours."
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minced green onion
ground black pepper
This was very, very good. I used the marinade on B/S chix and grilled them, such wonderful flavor. Next time I think I'll add a tad more curry powder, and use hot curry, for a little extra zing. Highly recommended, and thanks for sharing your recipe with AR.
The flavor didn't seem to soak into the chicken despite marinating. They smelled and looked amazing, but upon eating were just so-so.
Yum!!! If you love curry, you will love this as we did. This could've used a bit of heat though such as adding garlic chile or whatever heat component you want to use.
Since I couldn't edit my review, I'll just add that I didn't use Soy sauce and used garlic powder and half an onion instead of green onion.
Very easy to do. I doubled the seasoning plus accidentally doubled the curry again. But the chicken turned out great. I did marinate over night.
I loved this! I didn't have soy sauce so I used Ponzu. (A citrus like soy sauce) Also, my curry powder was super spicy and I was making this for someone who wasn't as keen on spice as I am so I used a non spicy curry paste and then a few dashes of the curry powder.
Made this for my family, 2 yr old twins loved it and so did we ,a definite winner! very quick !
What a simple yet tasty recipe! Curry+soy sauce is a great combination. Since I didn't have time to marinade, I modified it by boiling it instead of baking it (about the same cook time). I started with just enough water to cover the meat and ending it with enough sauce to go with the rice. I did also add a medium size purple onion (sauted it) and two tomatoes for richer flavor and thicker sauce. My daughter loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Bombay Chicken Wings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
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