Curried Sticky Chicken

Curried Sticky Chicken Curried Sticky Chicken

Can be used as both a Main course or a Starter.

4 people 30 minutes 30 minutes


  • 2 tbsp Coconut Oil
  • 2 tbsp Patel's one-der blend
  • 2 tbsp SuperValu Chilli Flakes dried
  • 3 cloves SuperValu Garlic chopped
  • 2 tbsp SuperValu Honey
  • 2 - SuperValu Limes zest and juice
  • 4 - SuperValu Quality Irish Chicken Legs 4’s (cut into thighs and drumsticks)
  • 6 - SuperValu Quality Irish Chicken Wings
  • 4 tbsp SuperValu Soy Sauce


  1. Combine the oil, lime juice, soy sauce, honey, 1 tbsp curry powder and garlic in a large bowl. Add the chicken wings, drumsticks and thighs and toss to coat in mixture, then cover and leave to marinate in the fridge for 30 minutes.
  2. Preheat the oven to 180˚C/350˚F/Gas Mark 4.
  3. In a small mortar and pestle, place the second tbsp curry powder and sea salt and crush to combine the flavour together.
  4. Arrange the chicken wings on a roasting tray and bake for 30-45 minutes until the wings are almost fully cooked.  Remove them out of the oven every so often and give them a little shake to prevent them from sticking to the tin but also to ensure that each piece is covered with the sticky glaze.
  5. Serve the chicken sprinkled with curry salt and accompanied if desired of crème fraiche mixed with a little more of curry powder mix.
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