Back to Recipe Menu

Indian chicken wings


  • Heat a little oil in a large heavy-bottomed pan and gently saute the onion and garlic. Add the curry paste and mix well to toast. 
  • Then add a little more oil to the pan, if needed, with the chicken. Mix well and cook until the chicken is well coated, scraping the bottom of the pan as you do so. Add the coconut milk, stock, sugar and tomatoes. Mix well and arrange the chicken in one layer. Then bring to the boil, turn the heat right down and simmer for about 30 mins until the chicken is really tender. 
  • Remove the chicken from the pan and add the spinach and coriander. Toss and gently cook to wilt the spinach a little.
  • To serve, mound steamed rice in individual bowls and top with the chicken wings, plenty of the sauce and the spring onions.


  • vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 heaped tbsp curry paste
  • 18 chicken wings, halved (tips discarded)
  • 1 cup coconut milk
  • 1 cup chicken stock
  • ½ tbsp brown sugar
  • ½ can diced tomatoes
  • 2 good handfuls spinach leaves, stalks removed & washed well
  • 2 heaped tbsp chopped coriander (optional)
  • 3 spring (green) onions, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm