25-Minute Curry Chicken Wings

With the massive appeal and popularity of my 25-Minute Curry Chicken recipe, along with the requests I’ve been getting lately for more easy and quick dishes, I thought I’d share this tasty version of cooking chicken wings.

You’ll Need…

1 1/2 tablespoons veg oil
1 medium onion, diced
12 cloves of garlic (smashed)
1/2 Scotch Bonnet pepper
1 teaspoon ground roasted geera (cumin)
2 tablespoons Caribbean green seasoning
1 teaspoon Anchar Masala
1/2 teaspoon black pepper
2 tablespoons curry powder
3 lbs chicken wings
1 teaspoon salt (adjust)
1 1/2 cups water
2 tablespoons chopped Chadon Beni (culantro)

Notes! Please follow along with the video below, 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.

Using a nonstick pan to reduce the amount of oil used, heat the oil on a medium flame and cook the onion, garlic, scotch bonnet, Caribbean Green Seaoning, black pepper, Anchar Masala, and Geera (roasted cumin) for 4 minutes.

If you’re using a regular pot or pan, you may need to add an additional tablespoon of vegetable oil. Add the curry powder and stir until well combined. Cook for 2-3 minutes.

Add the chicken wings and salt (see my notes in the video for instructions on cleaning and splitting them) to the pan and stir well to coat each wing with the curry base we have created. Continue cooking for 3 minutes.

To fully cook the wings and to ensure you have some gravy, add the water, bring to a boil, and simmer for 18-22 minutes or until the chicken wings are fully cooked.

Should your wings be large, you may need to add a bit more water and cook them for an additional 5 minutes. At that point, you’d taste and adjust the salt to your liking and determine if you want gravy or not.

Most days, I cook this somewhat dry. However, I knew I’d be having this with Sada Roti, so I needed the sauce. Finish with chopped Chadon Beni (culantro) or Cilantro (coriander), which will also work.

Source: caribbeanpot.com