Quick Curry Chicken Wings
These Quick Curry Chicken Wings come together with just a few pantry staples, bold Caribbean flavors, and a short simmer. If you’re searching for a fast Trinidadian curry chicken recipe that works for weeknights or weekend cravings, this one delivers every time.
Ingredients · Servings 4
- 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)
Method · 25 min
- 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.
It’s an easy Caribbean chicken wings dish with curry powder, green seasoning, and a touch of scotch bonnet heat. Whether you’re making this for a quick dinner or pairing it with sada roti, rice, or bread, the results are always tasty. The sauce is rich, the meat tender, and if you want to keep it dry or saucy, that’s totally up to you. From the moment the geera and curry hit the oil, you’ll know something good’s happening in the kitchen.
