These Quick Curry Chicken Wings come together with just a few pantry staples, bold Caribbean flavors, and a short simmer. If you’re searching for a fast Trinidadian curry chicken recipe that works for weeknights or weekend cravings, this one delivers every time.
It’s an easy Caribbean chicken wings dish with curry powder, green seasoning, and a touch of scotch bonnet heat. Whether you’re making this for a quick dinner or pairing it with sada roti, rice, or bread, the results are always tasty. The sauce is rich, the meat tender, and if you want to keep it dry or saucy, that’s totally up to you. From the moment the geera and curry hit the oil, you’ll know something good’s happening in the kitchen.
Ingredient Guide
- Vegetable Oil: Helps build the curry base with aromatics; use a neutral oil like canola or sunflower.
- Onion: Adds sweetness and body to the curry sauce; dice medium for even sautéing.
- Garlic: Essential for depth and flavor; smash for rustic texture and stronger aroma.
- Scotch Bonnet Pepper: Adds Caribbean heat; use half and remove seeds for balance.
- Ground Roasted Geera (Cumin): Key to that earthy Trinidadian curry flavor; roast whole seeds and grind for best results.
- Caribbean Green Seasoning: Infuses the dish with herby, all-purpose flavor; homemade or bottled works.
- Anchar Masala: Brings deep, spiced character; commonly used in Indo-Caribbean dishes.
- Black Pepper: Gives background heat and blends the spice profile.
- Curry Powder: Use a Caribbean-style blend for authentic taste; cook it down for full flavor.
- Chicken Wings: A fast-cooking protein that stays juicy; split into flats and drumettes for even cooking.
- Salt: Enhances all the spices; adjust based on your preference and the saltiness of your curry powder.
- Water: Helps form the gravy; control the amount based on your desired sauce thickness.
- Chadon Beni (Culantro): Fresh, bold finishing herb; cilantro can be substituted.
Shopping Made Easy
- Use fresh chicken wings and split them for quicker, more even cooking.
- Scotch bonnets can be found in Caribbean or Latin grocery stores, freeze extras for later use.
- Caribbean curry powder and anchar masala are available at West Indian or international grocers.
- Chadon beni may be labeled as culantro; substitute with cilantro if unavailable.
- Ground geera can be homemade by toasting whole cumin seeds and grinding them fresh.
Cooking Notes from the Kitchen
- Use a nonstick pan to cut down on oil and cleanup.
- Add extra water if your wings are larger or if you want more sauce.
- Cook the curry base thoroughly before adding chicken to bring out full spice flavor.
- Simmer uncovered for a dry-style curry, or leave some sauce if serving with roti or rice.
- Add ginger, curry leaves, or a bay leaf for subtle variation if desired.
Can I use drumsticks or thighs instead of wings?
Yes, just adjust the cook time; larger pieces may need closer to 30–35 minutes to cook through.
What is the difference between anchar masala and garam masala?
Anchar masala has a tangy, roasted flavor and is commonly used in Indo-Trinidadian cooking, while garam masala is more aromatic and sweet. They’re not interchangeable here.
Can this be made ahead?
Yes, curry always tastes better the next day! Store in an airtight container in the fridge and reheat gently.
Is this dish spicy?
It has mild to medium heat depending on the amount of scotch bonnet used. For less heat, remove the seeds or omit the pepper.
Quick Curry Chicken Wings
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 medium onion diced
- 12 cloves garlic smashed
- 1/2 scotch bonnet pepper seeds removed, optional
- 1 teaspoon ground roasted geera cumin
- 2 tablespoons Caribbean green seasoning
- 1 teaspoon anchar masala
- 1/2 teaspoon black pepper
- 2 tablespoons curry powder Caribbean blend
- 3 pounds chicken wings split into flats and drumettes
- 1 teaspoon salt adjust to taste
- 1 1/2 cups water
- 2 tablespoons chadon beni chopped, or substitute cilantro
Instructions
- Heat oil in a nonstick pan over medium heat. Add onion, garlic, scotch bonnet, green seasoning, black pepper, anchar masala, and geera. Cook for 4 minutes, stirring often.
- Add curry powder and stir well. Cook for another 2–3 minutes to toast the spices.
- Add chicken wings and salt.
- Stir to coat evenly with the curry base. Cook for 3 minutes uncovered.
- Pour in the water. Bring to a boil, then reduce heat and simmer uncovered for 18–22 minutes, or until fully cooked.
- If wings are large, add more water and cook an additional 5 minutes. Adjust salt as needed. Finish with chopped chadon beni or cilantro. Serve hot with roti or rice.
