Walkerswood West Indian Curry Paste – 190g

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 to traditional East Indian varieties. It is pre-cooked for greater versatility.

Ingredients: Water, Soybean Oil, Tumeric, Coriander Seed, Cayenne Pepper, Fenugreek Seeds, Cane Sugar, Salt, Citric Acid, Allspice, Cumin, Anise Seeds, Star Anise Seeds, Potassium Sorbate (Preservative, Garlic Powder.

Recipe

4 Chicken Breasts – boneless/skinless

2 tbs Walkerswood Spicy West Indian Curry Paste

1 x 8oz can of coconut milk

1 yellow onion – diced

1 red sweet pepper – diced

1 stalk scallion – diced

1 tbs fresh ginger – grated fine

2 cloves garlic – minced

1 sprig of 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 a minimum ½ hour.

In a sauté pan heat your favorite 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 and 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 scallion.