Is your palate prepped and ready for chicken wings with a kick? After being oven-roasted until perfection, these crispy chicken wings are coated in a tikka curry paste, chilli, garlic & coconut cream sauce. Sided with a silky smooth mash potato and roasted kale.
Curry-spiced Chicken Wings
Curry-spiced Chicken Wings
with creamy, buttery mash potato
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chicken
- Coconut Cream
- Cornflour
- Free-range Chicken Wings
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Kale
- Potato Chunks
- Spice & All Things Nice Tikka Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
BAKED WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
KALE
Rinse and roughly shred the kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time.
CURRY SAUCE
Place a pan or wok over medium heat with a drizzle of oil. Peel and grate the garlic. Rinse, deseed and finely slice the chilli. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until warmed through, 1-2 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
TIME TO EAT
Plate up the creamy, buttery mash. Side with the curried wings and the crispy kale. Well done, Chef!
Free-range Chicken Wings - 8
Cornflour - 30ml
Potato Chunks - 250g
Kale - 50g
Garlic Clove - 1
Fresh Chilli - 1
Spice & All Things Nice Tikka Curry Paste - 10ml
Coconut Cream - 100ml
BAKED WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
KALE
Rinse and roughly shred the kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time.
CURRY SAUCE
Place a pan or wok over medium heat with a drizzle of oil. Peel and grate the garlic. Rinse, deseed and finely slice the chilli. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until warmed through, 1-2 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
TIME TO EAT
Plate up the creamy, buttery mash. Side with the curried wings and the crispy kale. Well done, Chef!
Free-range Chicken Wings - 16
Cornflour - 60ml
Potato Chunks - 500g
Kale - 100g
Garlic Clove - 1
Fresh Chilli - 1
Spice & All Things Nice Tikka Curry Paste - 20ml
Coconut Cream - 200ml
BAKED WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
KALE
Rinse and roughly shred the kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time.
CURRY SAUCE
Place a pan or wok over medium heat with a drizzle of oil. Peel and grate the garlic. Rinse, deseed and finely slice the chilli. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until warmed through, 2-3 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
TIME TO EAT
Plate up the creamy, buttery mash. Side with the curried wings and the crispy kale. Well done, Chef!
Free-range Chicken Wings - 24
Cornflour - 90ml
Potato Chunks - 750g
Kale - 150g
Garlic Cloves - 2
Fresh Chillies - 2
Spice & All Things Nice Tikka Curry Paste - 30ml
Coconut Cream - 300ml
BAKED WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
KALE
Rinse and roughly shred the kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time.
CURRY SAUCE
Place a pan or wok over medium heat with a drizzle of oil. Peel and grate the garlic. Rinse, deseed and finely slice the chilli. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until warmed through, 2-3 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
TIME TO EAT
Plate up the creamy, buttery mash. Side with the curried wings and the crispy kale. Well done, Chef!
Free-range Chicken Wings - 32
Cornflour - 125ml
Potato Chunks - 1kg
Kale - 200g
Garlic Cloves - 2
Fresh Chillies - 2
Spice & All Things Nice Tikka Curry Paste - 40ml
Coconut Cream - 400ml
Woolies Products in this dish
