Curried Chicken Wings with Potatoes

    40 mins

    A delicious recipe for chicken wings. Pan-seared chicken wings and potatoes, are gently simmered together in a curry-spiced coconut milk. Serve with freshly cooked rice.

    4 people made this

    Serves: 4 

    • Marinade
    • 1 tablespoon curry paste
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 1 tablespoon oil
    • 8 chicken wings, each cut into three parts
    • Sauce
    • 1 (400ml) tin coconut milk
    • 2 tablespoon curry paste
    • salt to taste
    • sugar to taste
    • 3 tablespoons oil
    • 5-6 medium potatoes, peeled and cut into chunks
    • water, as needed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Make the marinade by mixing together the curry paste, sugar, salt, soy sauce and cornflour slurry. Mix in the chicken wings, turn to coat and allow to marinate for 15 minutes.
    2. Meanwhile, make the sauce. In a small bowl, mix together the coconut milk, curry paste, salt and sugar. Set aside.
    3. Heat a large frying pan with 3 tablespoons oil over high heat. Stir-fry the potatoes until brown, about 4-6 minutes. Set aside.
    4. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the chicken wings until browned all over, about 3-4 minutes.
    5. Add the potatoes back into the pan, then add just enough water to cover 3/4 of the ingredients. Bring to the boil. Reduce the heat to medium, cover and simmer for 15-20 minutes
    6. Add the sauce to the pan and mix well. If too much water has evaporated during simmering, add some hot water accordingly. Serve.

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