Curry Fried Rice with Tandoori-Lime Chicken Wings

Curry Fried Rice with Tandoori-Lime Chicken Wings
  • Prep Time: 40
  • Total Time: 75
  • Servings: 4

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About this Recipe

This Indian inspired dish combines rich tandoori basted chicken wings with a curry fried rice to make a supper that the whole family can get behind.


.25 cup (60 mL) Ready prepared tandoori curry paste
.25 cup (60 mL) Brown sugar
2 tsp (10 mL) Lime juice
2 tbsp (30 mL) Cider vinegar
2 Cloves garlic, minced
1 Package (16 pieces) Maple Leaf® Prime® Naturally Chicken Wings
2 tbsp (30 mL) Vegetable oil, divided
2 Eggs, beaten
1 Onion, thinly sliced
2 tbsp (30 mL) Curry powder
2 Stalks celery, diced
2 Carrots, diced
1 Red pepper, diced
1 Red chili pepper, diced
5 cups (1.25 L) Cooked brown rice
.25 cup (60 mL) Chopped fresh cilantro
1 tbsp (15 mL) Ready prepared curry paste
1 tsp (5 mL) Lime juice
2 Cloves garlic, minced
.25 cup (60 mL) Chicken broth or water
2 tsp (10 mL) Brown sugar


WHISK first five ingredients together in a small bowl. Pour 2/3 of the mixture over the wings and allow to marinade for at least 30 minutes. Reserve remaining marinade for basting.

PREHEAT BBQ to medium-high heat. Grill wings, turning frequently, for 20-25 minutes until char grilled and the internal temperature reaches 185°F (85°C). Baste with remaining marinade for the last 5 minutes.

HEAT 1 tbsp (15 mL) vegetable oil in a large skillet or wok. Add eggs and scramble. Remove from pan and set aside.

HEAT remaining oil in same pan and add onion and curry powder. Add remaining vegetables and stir-fry over medium-high heat for 2-3 minutes. Add cooked rice and stir-fry until heated through.

WHISK together curry paste, lime juice, garlic, chicken broth and brown sugar. Toss with rice and cilantro. Serve with wings.


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