Recipe of Perfect West Indies Curry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, west indies curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Season to taste with hot pepper sauce. West Indian Chicken Curry Be the first to rate & review! This curry from Mustique is lighter and brothier than East Indian curries.

West Indies Curry is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. West Indies Curry is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook west indies curry using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make West Indies Curry:

1. Take 1 pound chicken breast or breast cutlets
2. Prepare 1 large onion
3. Prepare 4 garlic cloves
4. Prepare 1/2 cup dark rum
5. Make ready 1 can coconut milk
6. Take 2 stalks lemon grass
7. Prepare 3 thai peppers (habanero or jalapeño also work)
8. Take 3 bunches thai pepper
9. Make ready Salt for seasoning
10. Prepare 2 tablespoons thai red curry paste

Cool, then grind and blend with the ginger and turmeric. Our West Indies Curry Powder is a complex blend of chilies, turmeric, cumin and other spices. You'll find this style of curry throughout the British West Indies, varying slightly from island to island. But places like the Cayman Islands (which used to be part of Jamaica) and other islands nearby will have very similar styles.

Steps to make West Indies Curry:

1. In a large ziplock leave the following refrigerated overnight or for at least 2 hrs. Slice the chicken into 1.5 inch dices (about 7 per breast). Chop half the large onion in big chunks, 2 thai peppers, half a cup of dark rum, 2 of the 4 garlic cloves tiny chopped and half of the lemongrass stalks.
2. Heat a pan with 2 tablespoons of olive oil. Only remove the chicken from the ziplock fry until cooked (aprox 7-10 min). Season chicken with salt.
3. In a different pan with 2 tablespoons of olive oil, add half a cut onion (julienned) and the rest of the garlic and lemongrass. Aprox 3-5 min, bring to a simmer.
4. Add the cooked chicken and 3/4 of the coconut milk, thai basil leaves into the pan with the veggies, cook for 2 min and then add the red curry paste. Bring down temperature stir and cook for an extra 5 minutes.
5. Serve with alone or with Jasmine rice.

You'll find this style of curry throughout the British West Indies, varying slightly from island to island. But places like the Cayman Islands (which used to be part of Jamaica) and other islands nearby will have very similar styles. Curry was brought to the Caribbean by British colonizers and the Indians they brought with them to work the sugar plantations. Our version uses lean, quick-cooking lean pork tenderloin. Trinidadian Curry Chicken and stew dishes are practically synonymous with the entire West Indies.

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