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.
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
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!