Roast the wings, make a stock with the roasted wings, sieve & set aside.
Saute onions, garlic, ginger until aromatic. Add curry powder, cumin and coriander until flavours are released. Add stock. Boil to simmer and add the potatoes. Dump the wings and add some more curry powder & garam masala for more intense flavour. Thicken with yogurt or cream.

It’s a much longer process, but done with more fire & affection!
Only when you have the pleasure of time.