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Curry Chicken Wings Over Basmati Rice

Recipe Source by the Perdue Farms Culinary Team

Curry Chicken Wings Over Basmati Rice

Recipe Source by the Perdue Farms Culinary Team
Here, chicken wings are used to make a rich and filling Indian-style meal. Make your own homemade curry sauce using directions below or substitute for store bought. Either way, delicious!

Recipe Quick Facts

Prep
30
Minutes .
Marinate
30
Minutes .
Cook
8
Minutes .
The link to Curry Chicken Wings Over Basmati Rice has been copied

Ingredients

Ingredients

  • 2 pounds chicken wing sections
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces olive oil
  • 2 yellow onions, medium diced
  • 3 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 5 tablespoons curry powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons paprika
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon granulated sugar
  • 1 ounce tomato paste
  • 2 cups plain yogurt
  • 1 cup coconut milk
  • 1 lemon, juiced
  • Salt to taste
  • 1 pound basmati rice
  • 1/4 cup chopped parsley

Made with Our

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

Your Price

$24.99 Each
avg/ea
Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

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Limited Time Only Save 40%
Regular Price $29.99 Sale Price $17.99 Each
avg/ea

Step 1

Step 1

Mix ingredients two through seven together. Place wings in a large mixing bowl and pour mixture over, tossing to coat. Let wings marinate for at least 30 minutes or up to two hours.

Step 2

Step 2

Heat three ounces of olive oil in a large sauté pan over medium heat. Saute onions until lightly browned. Stir in garlic, ginger, curry powder, cinnamon, paprika, cayenne pepper and sugar. After stirring for two minutes, add tomato paste, yogurt and coconut milk. Bring to a boil, reduce heat and simmer for 20 to 25 minutes. Add lemon juice during last two minutes of cooking. Salt to taste.

Step 3

Step 3

Deep fry wings at 375 F for six to eight minutes or until crispy and internal temperature reaches 180 to 185 F. Remove from fryer and toss in curry sauce. To serve, plate over cooked basmati rice and garnish with chopped parsley.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS