West Indies Green Curry Chicken
West Indies Green Curry Chicken

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, west indies green curry chicken. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

West Indies Green Curry Chicken is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. West Indies Green Curry Chicken is something that I have loved my whole life.

This is a basic West Indian curried chicken recipe. Extremely easy to prepare and delicious with standard Caribbean fare. Peas and rice go great with it! West Indian Chicken Curry With Cinnamon and TomatoesLulu's Notes. cinnamon, skinless chicken breasts, fresh coriander, onions, cherry tomatoes Chicken Kofta Curry (Chicken Meatballs in Spicy Indian Curry)easycookingwithmolly.com. ginger paste, ground chicken, coriander powder, green.

To begin with this recipe, we have to first prepare a few ingredients. You can have west indies green curry chicken using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make West Indies Green Curry Chicken:
  1. Get 2 large chicken breasts (cut in 2 inch strips)
  2. Take 3/4 cup coconut milk
  3. Prepare 4 clove garlic (chopped in 5 pieces per clove)
  4. Take 1/2 cup rum (preferably dark)
  5. Make ready 1 large white onion (chopped in large chunks)
  6. Make ready 3 stalks lemon grass (peeled and minced)
  7. Take 1 stalk green onion (finely chopped)
  8. Prepare 1 1/2 tbsp green curry paste
  9. Prepare 2 jalapeños or Asian chillis (seeded and minced)
  10. Get 1 cilantro or Thai basil for garnish

Fold the top and bottom ends over the. Pour curry mixture over chicken in the slow cooker. Cut lemongrass stalk in half and add to slow cooker. Disclosure: This post contains affiliate links.

Steps to make West Indies Green Curry Chicken:
  1. In a large ziplock bag or a covered bowl combine the 2 chicken breasts (already sliced) with the diced onion, garlic, lemongrass, jalapeños or chillis and rum. Refrigerate and marinate for at least 2hrs preferably overnight.
  2. In a wok or deep pan heat 2 tablespoons of vegetable oil and add the green onion followed by the contents of the ziplock bag (only add about half of the liquid). As the onion, garlic, lemongrass, chilis and Chicken cook, slowly add the rest of the liquid and slowly add the coconut milk (after about 5-7 min)
  3. Once the coconut milk starts to bubble reduce heat and add green curry paste. Make sure to stir and mix evenly.
  4. Once the color of the coconut milk has changed to a slight green remove from heat. Serve on white or jasmine rice and garnish with a stalk of lemongrass and some cilantro or Thai Basil over the rice.

Cut lemongrass stalk in half and add to slow cooker. Disclosure: This post contains affiliate links. This West Coast Mommy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a. Traditional Green Curry recipes use a whole chicken that's chopped up, but I like using boneless skin-on chicken thighs because they strike a good Then depending on the protein, I'm using I'll add it in, along with some water to cook it through until tender. Most western stews will have you brown meats.

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