Chicken Wings 4 Ways

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  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • Vegetable oil
  • 1 onion, chopped
  • Salt & pepper
  • 2 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 2 cans full-fat coconut milk (about 4 cups)
  • Toppings:
  • Banana
  • Yogurt and grated cucumber
  • Chopped peanuts
  • Cilantro


    In a medium Dutch oven or soup pot, heat oil and sauté onions until translucent.
    Turn up heat.

    Season chicken with salt and pepper, then add to pot and brown on all sides.
    Add curry powder and tomato paste; cook for 1 minute.
    Add coconut milk and bring to boil.
    Lower heat, and simmer uncovered for 10-15 minutes, or until desired thickness.

    Serve over rice or with naan bread.
    Top curry with banana, chopped peanuts, yogurt, cucumber and cilantro.

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    1. L

      Love it and thanks.

    2. a

      This was a really tasty and easy recipe.

    3. S

      Great option to make and take to lunch.

    4. L

      Hi there -- just wanted to say thanks for the recipe.

    5. J

      This looks like an easy recipe and healthy, too.

    6. a

      I loved it,I made it for a very dear friend and she was impressed

    7. k

      I made this dish for dinner tonight and it was excellent.

    8. M


    9. E

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    10. d

      Love it! Simple yet delicious. Thank you.

    11. V

      This is a beautiful dish!

    12. A

      I will be trying it

    13. S

      Tasty and beautiful.

    14. L

      Thank you for this recipe.

    15. S

      I am currently eating it by the bucket

    16. J

      Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!

    17. S

      I've already made this twice now, it's so easy to improvise!

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