La Place Salaizon

Good day everyone. Here are the Holiday Weekend Specials:
Chicken Thigh $3.99
Mid Wings $5.99
Tenders $5.99
Chicken Wings $14.99 (per pkt)
Shoulder Ribs $5.50
Trotter $4.50
Pork Neck $3.99

Available islandwide. Call to place your order to avoid the rush. Also, please have a safe and responsible weekend.
La Place Salaizon - "Where The Price Is Always Right"

These specials are only available at the Vieux Fort Branch. Feel free to Whatsapp us at (758) 730-0654

Good day, this is our updated closing times for Friday, March 1st. We will be opening on Saturday at 8 a.m.
Thank you for understanding.

This only applies to our Vieux Fort and Soufriere branches only. Thank you for understanding.

TODAY ONLY. Take advantage of our Black Saturday Specials! (additional specials at various branches)
As a token of appreciation to our loyal customers, the annual Giveaway will be announced very soon. 🙌 La Place Salaizon "Where The Price Is Always Right."

Interested persons should be from the south of the island. Preferably within the Vieux Fort to Soufriere areas

Craving that authentic s***e experience? Source your premium pork trotters from La Place Salaizon
Pork Trotters: Just $12.26/KG.

If you were given a million dollars to eat either Curried Beef or Curried Goat for an entire year, which would you choose?

Comment "this" for Curried Beef or "that" for Curried Goat below to let us know!

Back-to-school season is here, and so are the amazing deals at La Place Salaizon! Don't miss out on the chance to score big savings on all your meats for the kids. From chicken nuggets to boneless breast, we've got you covered.

This Coconut Curry Chicken makes the perfect weeknight dinner! Get our Boneless Chicken Breasts at $22.12/KG and make this tonight!

Absolutely, here's a recipe for Coconut Curry Chicken:

**Coconut Curry Chicken**

**Ingredients:**

- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can coconut milk
- 1 tablespoon vegetable oil or coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup chopped vegetables (carrots, peas, broccoli, etc.)
- 2 teaspoons brown sugar or honey (optional, for sweetness)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)

**Instructions:**

1. In a large skillet or pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
3. Sprinkle in the curry powder, turmeric, cumin, coriander, chili powder, paprika, and salt. Stir well to coat the onions, garlic, and ginger with the spices.
4. Add the bite-sized chicken pieces to the skillet and cook until they are no longer pink on the outside.
5. Pour in the coconut milk and chicken broth. Stir to combine and bring the mixture to a gentle simmer. If using, add the brown sugar or honey at this point for a touch of sweetness.
6. Cover the skillet and let the curry simmer gently for about 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
7. Add the sliced red bell pepper and chopped vegetables to the curry. Continue to simmer for an additional 5-7 minutes, or until the vegetables are tender but still slightly crisp.
8. Squeeze in the lime juice and give the curry a final stir. Taste and adjust the seasoning if needed.
9. Serve the coconut curry chicken over cooked rice or with warm naan bread. Garnish with freshly chopped cilantro for a burst of freshness and colour.
10. Enjoy your homemade Coconut Curry Chicken with its rich, creamy sauce and aromatic blend of spices!

It's lunch time! What are you having? Comment this (pelau) or that (curried goat) to let us know!