Spicy Chicken Wing Curry
I took some time off today to make a couple curries for my wife. It seems like I’ve been working a few too many hours lately so the break was nice.
I made this chicken wing curry recipe and also a prawn coconut curry. Both are featured in the picture above. If you’re short on time like I am these days, these two curries might be perfect for you. I made them both in about 20 minutes. That’s really all it took.
I had my butcher skin the chicken wings for me. I’ve tried to do it myself in the past and believe me, it’s not a simple job. You could of course cook the chicken wings with the skin on but if you want to make this curry the way they do in India, skin off is the only way to go. It’s a lot better for you too.
If you really want to bring out the flavour, add about 100ml more water and bring to a simmer. Then take off the heat, cover and allow to sit for about an hour or two. Heat up again right before serving.
If you enjoyed this recipe try my other spicy chicken dishes:
Spicy Chicken Vegetable Noodle Soup
Spicy Chicken Wing Curry
Fiery Hot Naga Chicken Curry
Spicy Griled Chicken with Tomato Salsa
Spicy Chicken Parmasans
Spicy Fried Chicken Lollipops
Spicy Chilli Garlic Roast Chicken
- 20 skinned chicken wings
- 1 tablespoon ghee
- 10 curry leaves
- 2 medium sized onions finely chopped
- 1 tablespoon garlic and ginger paste
- 1 large tomato - finely chopped
- 2 fresh green chillies - finely chopped
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- A pinch of turmeric powder
- 1 tablespoon full fat live plain yogurt
- 1 small bunch fresh coriander - finely chopped
- Heat a large pan or wok over medium high heat.
- Melt the ghee and then toss in the curry leaves.
- The curry leaves will become quite fragrant in the hot ghee. When this happens, throw in the chopped onions.
- Fry the onions for about five minutes, stirring occasionally until they are translucent and soft.
- Spoon in the garlic and ginger paste and stir.
- Now add the chopped tomatoes and stir to combine.
- Sprinkle in the garam masala, cumin and turmeric and again stir everything up, coating the vegetables with the spices.
- Add the chopped chillies followed by the chicken wings.
- Brown the wings in the onion mixture for about a minute and then add about 200ml water.
- Bring the water to a simmer and then add the yogurt one teaspoon at a time stirring as you do this.
- Stir in the chopped coriander and serve immediately with plain white rice.