Water

Vegetable Oil

Turmeric

Coriander Seeds

Cayenne Pepper

Fenugreek Seeds

Brown Sugar

Salt

Citric Acid (Acidulant)

Allspice

Cumin

Anise Seeds

Star Anise Seeds

Potassium Sorbate (Preservative)

Garlic Powder

Jamaican Coconut Curry Chicken

4 Chicken Breasts – boneless/skinless

2 tbs Walkerswood Spicy West Indian Curry Paste

1 x 8oz can coconut milk

1 yellow onion – diced

1 red sweet pepper – diced

1 stalk escellian – diced

1 tbs fresh ginger – grated fine

2 cloves garlic – minced

1 sprig fresh thyme

salt & black pepper to taste

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 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.

Serve over steamed rice and garnish with the green tips of the scallion.