West Indies Curry
West Indies Curry

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, west indies curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

West Indies Curry is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. West Indies Curry is something that I have loved my whole life. They’re nice and they look fantastic.

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

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