Curry Calypso Chicken


4 Chicken Breasts – boneless/skinless
2 Tbsp. Walkerswood Spicy West Indian curry paste
2 Tbsp. Walkerswood Calypso Chutney
8 oz 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



  • 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 2 tbs Calypso Chutney - 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.

Serving Suggestions:

  • Serve over steamed rice and garnish with the green tips of the escallion



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