Main Dish

U.S. Potato Wedges with Chicken Curry

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  • Serves: 4
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  • U.S. Frozen Wedges - 400 grams
  • Chicken Drumsticks - 600 grams
  • Onions - 3 pieces
  • Garlic - 10 cloves
  • Ginger - 1 slice (1 inch thick)
  • Salt - 2 teaspoons
  • Chicken Powder - 1 teaspoon
  • Turmeric Powder - ½ teaspoon
  • Paprika - 2 teaspoons
  • Fish Sauce - 1 teaspoon
  • Water - 350 ml
  • Mint leaves - as needed
  • Cooking Oil - 3 tablespoons (For making the curry) Cooking Oil - as needed (For deep-frying the potatoes)


For Preparation

  • Clean the chicken drumsticks and marinate them with 1 teaspoon of salt for 30 minutes.
  • Peel the onion, garlic cloves, ginger, and mash them.

To deep-fry the Potato Wedges

  • Pour cooking oil to cover all the U.S. Frozen Potatoes Wedges and heat the oil to 180°C or 350°F.
  • When the oil becomes hot, put the U.S. Frozen Potatoes Wedges in the hot oil immediately and fry them for 2-3 minutes according to the product description (No need to defrost the frozen potato wedges before frying).
  • When the U.S. Potato Wedges become crispy and golden-brown outside, take them out from the pan and set aside.

To make the Burmese Chicken Curry

  • Pour 3 tablespoons of cooking oil into the pan and heat it up on medium heat. Once the oil is hot, pour in some turmeric powder.
  • Sauté the mashed garlic, onion and ginger in the hot oil until they become aromatic.
  • Once they become aromatic, pour some paprika and fish sauce to the pan and keep sautéing.
  • Add the marinated chicken drumsticks and cook until the outer layer of meat becomes a bit firm.


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