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 |
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 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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