Japanese curry goes well with chicken wings. The chicken wings are marinated before being browned in the Dutch oven. I always marinate my chicken (out of habit and being able to use the chicken in other stir-fry dishes), but you can simplify this recipe and not marinate the chicken at all. Chicken wings cook very fast, so only 15 minutes is needed to cook them with the carrots after being browned. As usual a prepared Japanese curry sauce mix is used and added at the end to finish the dish.