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.
- 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
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 
