- 1 Bulb garlic
- 1 Medium onion
- 10 Seasoned peppers
- 3 Pounds chicken
- 2 Tablespoons curry
- ½ Tablespoon cumin
- 2 Tablespoon water
- 2 Tablespoons oil
- 2 Spring onions, chopped
- Salt to taste
- Juice of 1 lime
Grate garlic, onion and season pepper. Cut chicken into small pieces and season using grated spices salt and lime juice. Let chicken marinate for 30 minutes or more.
Using water make a smooth paste with the curry powder and cumin and water, adding more water if needed. In a large pot on a high heat oil, roast curry paste until it turns color, about 2 to 3 minutes.
Add chicken to roasted curry paste stirring to coat meat with curry. Cover and cook on a medium low heat for about 20 minutes until chicken is tender.
Remove from heat and add salt and pepper to taste and sprinkle with spring onions.
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- 1 Head Cauliflower
- 1 15 oz Can Chickpeas
- 2 Cloves Garlic
- 1/4 Teaspoon Garlic powder
- 1/2 Bunch Parsley
- 1/2 Red onion
- 1/4 Cup Lemon juice
- 1/3 Cup Tahini
- Baking & Spices
- 3/8 Teaspoon Cayenne
- 1/2 Teaspoon Paprika, smoked
- 1/4 Teaspoon Salt
- 2 Salt and pepper
- 3 Tablespoon Olive oil
- 1/2 Teaspoon Cumin
- 1/3 Cup Water
01Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
02Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
03While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
04Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
05Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.
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- 1 ½ lbs conch, cut into small pieces
- 1 Sweet (bell) pepper, chopped
- 1 Medium onion, chopped
- 5 Leaves of herb (coloantro, shadow bennie, cilantro, basil or thyme)
- 1 Stalk celery, chopped
- ¼ Teaspoon salt
- ¼ teaspoon pepper
- ¼ to ½ Scotch bonnet pepper, minced (optional… but you have to love them!)
- 1 ¼ Cups flour
- ½ Teaspoon baking powder
- 1 ½ Cups water
Place all the ingredients conch thru scotch bonnet pepper into a large mixing bowl. Working in batches place 1/3 of the ingredients into a blender along with 1/3 cup of water, and blend for 10 seconds. Pour the blended mixture into a second mixing bowl, continue until the process until all the ingredients have been blended.
Sift the flour and the baking together, and add to the blended conch mixture. The batter should be the consistency of cake batter. Should you need to add more water add a little bit at a time.
Heat the oil over medium heat, when the oil reaches 375 degrees drop tablespoon size balls into the hot oil. Turn over the fritter when the edges are golden brown, continue to cook until the entire fritter is golden brown. Drain the fritters on a paper towel and place on serving plate.
Serve with your favorite dipping sauce and enjoy!