West Indies Curry
West Indies Curry

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, west indies curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

West Indies Curry is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. West Indies Curry is something that I’ve loved my entire life.

In the West Indies, curry is a very popular dish. The Indian indentured servants that were brought over from India by different European powers brought this dish to the West Indies. 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.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Get 1 pound chicken breast or breast cutlets
  2. Take 1 large onion
  3. Prepare 4 garlic cloves
  4. Get 1/2 cup dark rum
  5. Take 1 can coconut milk
  6. Prepare 2 stalks lemon grass
  7. Get 3 thai peppers (habanero or jalapeño also work)
  8. Make ready 3 bunches thai pepper
  9. Take Salt for seasoning
  10. Make ready 2 tablespoons thai red curry paste

It's one of the most This mildly-spicy but rich north Indian curry features meat or vegetables that have been marinated in. West indies curry served with roti and rice. See more ideas about Curry, Recipes, Indian food recipes. This vegan Cauliflower Potato Curry is the ultimate comfort dish made healthy - with robust Indian spices and sweetened with coconut milk!

Instructions 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.

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