Chinese Home Cooking
Curry Braised Chicken Wings
A comforting one-pot curry dish featuring tender chicken wings, hearty potatoes, and sweet carrots simmered in a rich curry sauce. The overnight curry marinade infuses the chicken with deep flavor, making this an easy and satisfying meal served with rice.
- Total
- 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Home Cooking
- Method
- Stir-fry
- Total Time
- 30 minutes
- Difficulty
- Easy
- Main Ingredient
- Chicken Wings
About This Recipe
A comforting one-pot curry dish featuring tender chicken wings, hearty potatoes, and sweet carrots simmered in a rich curry sauce. The overnight curry marinade infuses the chicken with deep flavor, making this an easy and satisfying meal served with rice.
Why You'll Love This Recipe
- Ready in about 30 minutes, so it can fit into a busy cooking day.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Good for learning how seasoning and simmering build flavor over time.
- Shows a practical way to cook chicken with clear preparation and cooking cues.
- Gives the dish a clear curry flavor profile without making the method feel complicated.
Ingredients
- 300 g Chicken Wings
- 100 g Carrot
- 200 g Potato
- 5 Sichuan Peppercorns
- 2 Curry Blocks
- 1/2 tablespoon Oyster Sauce
- as needed Water
- as needed Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Chicken Wings
Chicken adapts well to quick stir-fries, steaming, soups, and soy-based braises.
Carrot
Vegetables bring texture and freshness; cut them evenly so they cook or ferment at a similar pace.
Potato
This ingredient helps define the flavor, texture, or structure of the dish.
Sichuan Peppercorns
Sichuan peppercorns bring citrusy fragrance and a gentle numbing quality common in Sichuan cooking.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Oyster Sauce
A savory sauce for glossy stir-fries, vegetables, marinades, and meat dishes.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Step-by-Step Instructions
Step 1
Place one curry block in a microwave-safe bowl with a small amount of water. Microwave for about 10 seconds until softened, then mix into a smooth paste. Coat the chicken wings evenly with the curry mixture and marinate overnight in the refrigerator.
Step 2
Peel the carrot and potato and cut them into bite-sized chunks.
Step 3
Heat a little oil in a wok or deep skillet. Add the Sichuan peppercorns and stir-fry briefly until fragrant. Add the carrot and potato chunks and cook for several minutes.
Step 4
Add the marinated chicken wings and stir-fry together with the vegetables.
Step 5
Pour in enough water to just cover the ingredients. Add the remaining curry block and stir until dissolved. Cover and simmer until the chicken is cooked through, the vegetables are tender, and the sauce has thickened.
Step 6
Turn off the heat and stir in the oyster sauce. Mix well and serve hot.
Cooking Tips
- Because curry blocks already contain salt and seasonings, additional seasoning is usually unnecessary. For a richer flavor, allow the chicken wings to marinate overnight. Serve with steamed rice or crusty bread to soak up the flavorful curry sauce.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
A comforting one-pot curry dish featuring tender chicken wings, hearty potatoes, and sweet carrots simmered in a rich curry sauce. The overnight curry marinade infuses the chicken with deep flavor, making this an easy and satisfying meal served with rice.
Ingredients
- 300 g Chicken Wings
- 100 g Carrot
- 200 g Potato
- 5 Sichuan Peppercorns
- 2 Curry Blocks
- 1/2 tablespoon Oyster Sauce
- as needed Water
- as needed Cooking Oil
Method
- Place one curry block in a microwave-safe bowl with a small amount of water. Microwave for about 10 seconds until softened, then mix into a smooth paste. Coat the chicken wings evenly with the curry mixture and marinate overnight in the refrigerator.
- Peel the carrot and potato and cut them into bite-sized chunks.
- Heat a little oil in a wok or deep skillet. Add the Sichuan peppercorns and stir-fry briefly until fragrant. Add the carrot and potato chunks and cook for several minutes.
- Add the marinated chicken wings and stir-fry together with the vegetables.
- Pour in enough water to just cover the ingredients. Add the remaining curry block and stir until dissolved. Cover and simmer until the chicken is cooked through, the vegetables are tender, and the sauce has thickened.
- Turn off the heat and stir in the oyster sauce. Mix well and serve hot.
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