• 900g Sadia Chicken Wings
  • 3 sticks Cinnamon sticks
  • 3 Star anise
  • 2 Cardamom pods
  • 3 Whole long, dried red chillies
  • 3 Shallots, peeled and quartered
  • 2 teaspoons Ginger, grated
  • ¼ cup Tamarind paste
  • 2 tablespoons Runny honey
  • ½ teaspoon Curry powder
  • To taste Sea salt and freshly ground black pepper
  • ½ cup Curry leaves, fried
  • 6 Warm roti bread



Using kitchen scissors, cut off the wings tips and discard. Cut through the joint to divide the rest of the wings in two and place in a large bowl.


Place the cinnamon sticks, star anise, cardamom pods and chillies on a chopping board and gently pound with a rolling pin to crush. Transfer into a large bowl and add the ginger, tamarind, honey, curry powder, coconut oil, salt and pepper. Mix well to combine and then add to the Sadia Chicken Wings, tossing well to coat. Cover and refrigerate for 1-2 hours.


Preheat oven to 220°C. Turn the chicken wings onto a large deep sided roasting pan and roast, turning occasionally, for 30 minutes or until golden brown and cooked through. Transfer onto a platter, garnish with the fried curry leaves and serve with the warm roti.

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