SPICY CALYPSO CHICKEN

INGREDIENTS

• 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

DIRECTIONS

• 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 escallion