Walkerswood Curry Paste

$11.95

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West Indian Curry Paste is a staple for any local feast.

This curry is a particular blend of spices used in Caribbean dishes offering a unique flavour profile compared against traditional East Indian varieties. It is pre-cooked for greater versatility.

 

Ingredients

WATER, SOYBEAN OIL, TUMERIC, CORIANDER SEEDS, CAYENE PEPPER, FENUGREEK SEEDS, CANE SUGAR, SALT, CITRIC ACID, ALLSPICE, CUMIN, ANISE SEEDS, STAR ANISE SEEDS, POTASSIUM SORBATE (PRESERVAIVE), GARLIC POWDER

A bowl of stew with meat and vegetables in it.

SPICY CALYPSO CHICKEN

WALKERSWOOD WEST INDIAN CURRY PASTE is a staple for any local feast. This curry is a particular blend of spices used in Caribbean dishes offering a unique flavour profile compared against traditional East Indian varieties. It is pre-cooked for greater versatility.
Servings 2 people

Ingredients
  

  • 4 Chicken Breasts – boneless/skinless
  • 2 tbsp walkerswood spicy west indian curry paste
  • 1 x 8oz can coconut milk
  • 1 yellow onion – diced
  • 1 red sweet pepper – diced
  • 1 stalk escellian – diced
  • 1 tbsp fresh ginger – grated fine
  • 2 cloves garlic – minced
  • 1 sprig fresh thyme
  • salt & black pepper to taste

Notes

DIRECTIONS
Cut chicken breast into strips and rub with 1 tbs walkerswood curry paste, allow to marinate for minimum ½ hour
In sauté pan heat your favourite cooking oil and add the onion, sweet pepper and bottom section of the escallion (reserve the green tops for garnish) – stir together for 1 minute.
Add ginger, garlic and fresh thyme leaves stir until fragrant
Add remaining 1 tbs curry paste and stir together, once mixed well add your coconut milk and allow to come up to a hard simmer. Add salt & pepper to taste
Add chicken to your sauce, mix well, allow to come back to a simmer, cover and cook for 10 – 12 minutes to allow the chicken to cook through.
Serve over steamed rice and garnish with the green tips of the escallion
Tried this recipe?Let us know how it was!
A bowl of food on a wooden table.

Vegan Chickpea Curry

Ingredients
  

  • 1 Red Onion, Diced
  • 1 tspn Fennel Seeds
  • 1 tbspn Tumeric 
  • 1 tbspn Dried Onion Powder     
  • 1 Clove of Garlic     
  • Pinch of Salt 
  • 1 Diced Tomato 
  • 1 Red Capsicum, Diced
  • 1 Can of Chickpeas, Drained     
  • 1 Tin of Coconut Milk 
  • 2 tbspn Walkerswood West Indian Curry Paste
  • 1 Tin of Pumpkin Puree  
  • Squeeze of Lime 
  • Thyme to garnish  

Notes

METHOD 
1.  Heat oil in fry pan, once hot add in diced Onion, Fennel Seeds, Pimento Seeds, Tumeric, dried Onion Powder, Garlic and Salt. Mix.  
2.  Add Tomatoes, Capsicum, Chickpeas. Mix.  
3.  Stir in Coconut Milk, Walkerswood West Indian Curry Paste and Pumpkin Puree.  
4. Simmer down and add in Lime and Thyme to garnish.  
Tried this recipe?Let us know how it was!
Weight190 g
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