eCook Meal
Curry-spiced Chicken Wings
with creamy, buttery mash potato
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.
Serving guide
Choose your portion size.
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). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
MASH
Place the Potato 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 kale in a bowl with a drizzle of oil and season. 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. When hot, fry the curry paste, the Chilli (to taste), and the 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!
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). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
MASH
Place the Potato 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 kale in a bowl with a drizzle of oil and season. 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. When hot, fry the curry paste, the Chilli (to taste), and the 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!
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). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
MASH
Place the Potato 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 kale in a bowl with a drizzle of oil and season. 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. When hot, fry the curry paste, the Chilli (to taste), and the 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!
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). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
MASH
Place the Potato 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 kale in a bowl with a drizzle of oil and season. 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. When hot, fry the curry paste, the Chilli (to taste), and the 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.51
for 4 servings · R41.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cornflour needs 125 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Free-range Chicken Wings needs 32Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Tikka Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Curry-spiced Chicken Wings?
The preparation time for Curry-spiced Chicken Wings with creamy, buttery mash potato is between 30 and 45 minutes.
What is the total time required to make Curry-spiced Chicken Wings with creamy, buttery mash potato?
The total time required to make Curry-spiced Chicken Wings with creamy, buttery mash potato is between 40 and 55 minutes.
How many servings does Curry-spiced Chicken Wings provide?
4 servings
What are the main ingredients in Curry-spiced Chicken Wings?
Chicken, Chilli, Coconut Cream, Cornflour, Free-range Chicken Wings, Garlic, Kale, Potato, Spice & All Things Nice Tikka Curry Paste
What is the nutritional information of Curry-spiced Chicken Wings?
Calories: 1046, Carbs: 62 grams, Fat: grams, Protein: 71.6 grams, Sugar: 8.3 grams, Salt: 229 grams
How do I prepare Curry-spiced Chicken Wings?
TIME TO EAT: Plate up the creamy, buttery mash. Side with the curried wings and the crispy kale. Well done, Chef! KALE: Rinse and roughly shred the kale. Place the kale in a bowl with a drizzle of oil and season. 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. When hot, fry the curry paste, the chilli (to taste), and the 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. 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). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway). MASH: Place the potato 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.
What should be prepared from my kitchen to make Curry-spiced Chicken Wings?
Chicken, Chilli, Coconut Cream, Cornflour, Free-range Chicken Wings, Garlic, Kale, Potato, Spice & All Things Nice Tikka Curry Paste
How many calories does Curry-spiced Chicken Wings have?
1046 calories
How much fat content does Curry-spiced Chicken Wings have?
grams