Immensely popular in Belize is this Curried Coconut Chicken dish. It can be served by itself as a mid-day lunch meal, or as one of the entrees in a larger, supper repast. The subtle blending of curry, spices, and coconut milk is absolutely marvelous. Also, the dash of hot chili pepper sauce adds just the right “kick” to this delightful dish.
(Photo Attributed to Author: H. Michael Karshis)
Javanese Chicken Curry features a sublime coconut-milk curry, perfumed with lemongrass, ginger, cinnamon sticks, kaffir lime and daun salam leaves, and ground coriander aromas. Outstandingly elegant!
(Photo Attributed to Author: stu_spivack)
Black Eye Pea Curry Ghanaian Style is one of the most tasty ways of preparing a bowl of beans I’ve ever had. You can control the level of hot & spicy by the kind of hot pepper you use (or don’t). I put Scotch Bonnet in this recipe, because that’s how my wife prepared it for me. But you can use jalapeno, Serrano, Thai Birds-Eye, whatever you like. Also remember it is the seeds that are the hottest part of a hot chili pepper, so leaving them in or out is another way of adjusting to your tastes.
(Photo Attributed to Author: Namitakhaire)
Immensely popular in Belize is this Coconut Chicken Curry dish. It can be served by itself as a mid-day lunch meal, or as one of the entrees in a larger, supper repast. The subtle blending of curry, spices, coconut milk is absolutely marvelous. Also, the dash of hot chili pepper sauce adds just the right “kick” to this delightful dish.
(Photo Attributed to Author: H. Michael Karshis)