EASY CURRY WINGS

Comforting, flavour-packed, and proper yard-style curry without the longness. These easy curry wings are perfect for midweek dinners but still bring that Sunday-level FLAVA. Soft potatoes, tender chicken, rich curry gravy — simple ingredients, big taste.

Easy Jamaican Curry Chicken Wings

Ingredients

500g chicken wings
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
2 tbsp curry powder (plus ½ tsp extra if needed)
1 small onion, diced
2 garlic cloves, diced
¼ scotch bonnet, finely chopped (optional)
4 sprigs fresh thyme
¼ tsp fresh ginger, grated
1 medium potato, peeled and cubed
1 medium carrot, peeled and cubed
2 tbsp coconut oil
500ml water
1 tbsp chicken granules
Handful fresh parsley, chopped (to garnish)

Method

Add the chicken wings to a bowl and season with salt, black pepper, garlic powder, and 2 tablespoons of curry powder. Add the onion, garlic, scotch bonnet, thyme, ginger, potato, and carrot. Mix everything together so the wings are fully coated in flavour.

Heat the coconut oil in a large frying pan or saucepan over medium heat. Add ½ teaspoon of curry powder to the oil and let it cook for about 30 seconds to “burn” the curry — this deepens the flavour.

Add everything from the bowl into the pan. Brown the wings for 4–5 minutes, turning occasionally so they develop colour.

Pour in 500ml water and stir in the chicken granules. Mix well to create a rich curry gravy. Bring to a gentle boil, then reduce the heat.

Cover and cook on medium heat for 20 minutes, stirring occasionally, until the wings are tender and the potatoes are soft. If needed, add an extra sprinkle of curry powder for colour and depth.

Garnish with fresh parsley and serve hot with rice, rice and peas, or flatbread.

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