Turmeric Chicken Wings

This chicken dish is so easy to cook, and so yummy. I remember my mum making it using the good old mortar and pestle to smash and roughly pound the onions, garlic, ginger and fresh turmeric. And the turmeric stained everything it touched!
Turmeric Chicken Wings
Fresh turmeric is not so easily available in Australia and when it is, it is an expensive ingredient. So I use turmeric powder as a substitute. And added some ground coriander for extra flavour.
There is no chilli in this dish, so it is not spicy at all even though it may look like a yellow curry.
I like using wings for this dish as they can take a longish cooking duration for all the flavours to penetrate and for the gravy to thicken. And I also like to cook them a day before as, just like a good curry/rendang, this dish is a lot more flavourful the next day. You can use any part of the chicken you prefer – just adjust cooking time to suit the cut you use.
I have converted this recipe to be cooked in the KitchenAid Cook Processor (CP). And I have also included the traditional method of cooking.
 

Turmeric Chicken Wings

4 large onions (peeled, quartered)
4 cloves garlic (peeled)
2 inch knob of ginger (sliced thinly)
1 tablespoon ground turmeric (turmeric powder)
1 teaspoon ground coriander (coriander powder)
approximately 1/4 cup neutral flavour oil
12 to 14 chicken wings (washed and drained well, separate wingettes and drumettes, discard tips)
1 to 2 teaspoons salt (or to taste)
Method in CP:
  1. Insert MultiBlade into CP. Add garlic, ginger, onions and pulse 5 seconds to obtain a coarsely chopped mix.
  2. Change to StirAssist blade. Scrape down sides of CP bowl.
  3. Add ground turmeric, ground coriander and oil.
  4. Launch program Fry P1, increase the speed to 1, time to 15 minutes, MC off.
  5. Add chicken and salt.
  6. Launch program Stew P2, reduce time to 30 minutes and speed to INT, MC off.
  7. Taste, and if required, add more salt.

Cooked the ‘traditional’ way over the stove:
  1. Coarsely mince garlic, ginger, onions in a food processor.
  2. Mix ground turmeric and ground coriander into onion mix.
  3. Heat oil in a wok over medium high heat. Saute onion mix, stirring constantly for about 10-15 minutes.
  4. Add chicken and salt, stir to coat chicken with onion mix.
  5. Cover wok and cook for 15 minutes over medium heat. Stir every few minutes to ensure nothing is sticking/burning. Taste and add salt if needed.
  6. Uncover wok to allow gravy to thicken, lower heat and cook meat till desired tenderness, stirring regularly to prevent sticking/burning.