Quick Curry Chicken Wings
A fast, flavorful curry chicken dish with wings, perfect for busy weeknights or Caribbean roti cravings.
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.
Notes
Please follow along with the video, as it provides more information about the recipe. Additional ingredients that can be added to add subtle flavor include ginger, curry leaves, and a bay leaf. If you are making this dish gluten-free, please review the ingredient list to ensure it meets your specific dietary requirements.
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