Chicken Curry Wings

These chicken curry wings are first marinated with soy sauce, vinegar, and salt, then fried before being cooked in a creamy curry sauce.

I make the sauce in the same pan with onion, garlic, tomato paste, curry powder, cumin, and yogurt, with carrots added as it cooks. Serve the wings with rice and plenty of the curry sauce spooned over the top.

💛 Why You’ll Love This Chicken Curry Wings Recipe

• Bursting with Flavor: These wings are loaded with bold curry spices, rich yogurt, and savory garlic-onion goodness. Every bite hits the spot!
• Crispy & Juicy: Fried to golden perfection on the outside, yet tender and juicy inside—this combo makes the wings totally addictive.
• Beginner-Friendly: No fancy tools or hard steps here! Whether you’re new to cooking or a kitchen pro, this recipe walks you through every stage with ease.
• Comfort Food Vibes: Served with rice or even flatbread, these wings turn into the kind of hearty meal that hugs you from the inside.
• Perfect for Sharing: Hosting friends or feeding family? This dish is guaranteed to disappear fast from any dinner table.

🧂 Ingredients for Chicken Curry Wings

• 1 kg chicken wings
• Salt, to taste
• 1 tsp soy sauce
• 1 tsp vinegar
• ¼ cup cooking oil
• 1 onion, finely chopped
• 1 tsp garlic, minced
• 1 tsp tomato paste
• 1 red bell pepper, finely chopped
• Carrots, chopped
• 1 tsp cumin powder
• 3–4 tsp curry powder
• 1 Oxo cube or 1 Maggi cube
• 3–4 tbsp plain natural yogurt
• ½ cup water

Marinate the Chicken Wings

Cut the chicken wings into smaller pieces and place them in a bowl.

Add the salt, vinegar, and soy sauce, then mix until the wings are evenly coated. Cover and leave them to marinate in the fridge for 30 minutes to 1 hour.

Fry the Chicken

Heat the oil in a wide pan. Add the marinated chicken wings and fry until golden on the outside.

Reduce the heat as they cook so the chicken has time to cook through without becoming too dark. Once cooked, continue with the onions and garlic in the same pan.

Add the Onion and Garlic

Add the finely chopped onion and minced garlic to the pan with the chicken.

Cook for a few minutes, stirring occasionally, until the onion has softened.

Add the Curry Seasonings

Stir in the tomato paste, cumin, curry powder and chopped red pepper.

Crumble in the Oxo or Maggi cube and mix everything together so the chicken is coated with the onion and spice mixture.

Add the Carrots and Yogurt

Add the chopped carrots and stir them through the curry mixture.

Lower the heat, add the natural yogurt and stir gently until combined. Pour in some of the water to loosen the sauc

Simmer the Curry

Let the chicken curry simmer gently over low heat. Add a little more water as needed until the sauce reaches the consistency you like.

Continue cooking until the carrots are tender, the chicken is completely cooked through and the sauce has thickened around the wings..

Serve

Serve the chicken curry wings hot with rice, spooning some of the curry sauce over the top.

If you normally serve yours with chilli sauce, coriander or parsley, you can add that at the end. Otherwise, I would remove those suggestions rather than putting extras into your recipe that you didn’t actually use.