Product 3/7
When I first smelled curried chicken at the Nassau Yacht Club and tasted it I was instantly hooked. It is sort of like a Madras curry that Dalpat, and Indian Chef friend of mine taught me to make. We traded meals with each other, me at his restaurant on Argyle street in Halifax, and he at the Appletree Landing Restaurant in Canning NS (1978-1991). In the Caribbean we add fresh thyme and extra allspice, and more fresh ginger. I add Cha's Organic coconut milk (best in the world...) for an amazingly flavoured sauce to marinate meats, and to stir-fries, mix into stews, or adding to sour cream for a dip. All of the flavour, yet almost no heat!
