West Indies Curry
West Indies Curry

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, west indies curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

West Indies Curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. West Indies Curry is something that I have loved my whole life.

Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. An unusual curry for the curry aficionado. West Indian Curry is slightly different-the mix of spices is a little sweeter with more cinnamon, anise and turmeric in it and there is no chili.

To begin with this recipe, we have to first prepare a few ingredients. You can have west indies curry using 10 ingredients and 5 steps. Here is how you can achieve it.

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

Our West Indies Curry Powder is a complex. This curry from Mustique is lighter and brothier than East Indian curries. Set out the colorful accompaniments in small bowls. The chicken needs to marinate overnight, so plan accordingly.

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.

Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy If you have time to make it the day before, it gets better as it sits, and gives you. Cool, then grind and blend with the ginger and turmeric. Heat oil & butter in a large heavy saucepan. Add onion and pepper,stirring time to time,until onion is trnder but not browned. Add the curry powder and cook,stirring often for a minute or two.

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