Indian migrants in the 19th century introduced their Spice blends of Curry Powder to Caribbean Islands, and since then West Indian Curries are very popular throughout the region. Excellent with chicken, Beef, Mutton, Lamb or Fish curry dishes. Also can be used in Rubs, Marinades & Stir fries.
Turmeric, Ginger, Coriander, Fennel, Cumin, Mustard, Fenugreek, Black Pepper, Cayenne, Cinnamon.
Heat 2tbsp oil in large saucepan, fry 1pc chopped onion with 2 clove minced garlic, 1tsp minced ginger until soften, add 2tbsp ‘WEST INDIAN CURRY POWDER’, stir well. Add 6-8 pcs skinless & boneless chicken thighs ( cut into bite size pcs), brown the chicken, add fresh juices of 2 pc limes, salt to taste, stir, add water or chicken broth ( enough to cover the chicken ), bring to boil, simmer for 15-20 minutes or until chicken is soft & tender, and the gravy is thick. Serve with a warm Roti.