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1
Rinse the chicken wings and make some cuts under the skin.
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2
Rub in the cumin seeds, curry powder, and salt (and curry leaves if using) and let sit for 30 minutes.
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3
Finely chop the onion, cilantro, and curry leaves (if using).
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4
Chop the tomatoes (leave the skins intact).
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5
Cut the green beans into bite-size pieces.
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6
Add 1 tablespoon oil to a pot and add the onions, cilantro, and curry leaves.
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7
Stir fry for 10 minutes, being careful not to let them burn.
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8
The more they brown, the richer the flavor will become.
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9
Add oil to a frying pan and add the grated garlic and ginger.
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10
Cook the chicken wings from Step 1 until both sides are well browned.
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11
Add the tomatoes to the pot from Step 4 and stir fry.
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12
Next, add the garam masala and chili powder (to taste) and pan fry.
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13
(The photo shows the garam masala and all the way to the right is curry powder).
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14
Add the chicken wings from Step 5 and the Moroccan green beans to the pot.
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15
Add water to cover the chicken, cover with the lid and simmer.
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16
(Be careful not to let it burn!)
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17
Finally, taste to check the flavor and add the salt.
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18
Garnish with cilantro leaves and enjoy!
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19
(The red on the right is Indian mango pickles.
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20
It adds more spicy flavor)
