Walkerswood West Indian Curry Paste – 200g

Walkerswood West Indian Curry Paste – 200g

Walkerswood West Indian Curry Paste is a staple for any local feast. This curry is a particular blend of spices used in Caribbean dishes offering a unique flavour profile compared against traditional East Indian varieties. It is pre-cooked for greater versatility.




Soybean Oil


Coriander Seeds

Cayene Pepper

Fenugreek Seeds

Cane Sugar


Citric Acid



Anise Seeds

Star Anise Seeds

Potassium Sorbate (Preservaive)

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.

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