For the Chicken Curry:
Combine the turmeric, onion powder, parsley flakes, and cayenne. Char the onion, celery, and carrots in large sauté pan over high heat. After the vegetables caramelize, add the spices and cook until dark brown, then add the chicken wings. In a separate bowl, combine the tomato paste and ½ cup of the chicken stock. Add this mixture to the pan and cook until the paste is toasted and caramelized. Add the remaining stock and cook until the stock is reduced by half, 30 to 45 minutes.
To Assemble and Serve:
Serve the Chicken Curry over rice.