Recipe Serves 6-8
4 pounds chicken--legs,thighs or a whole chicken cut up
3 scallions (about 1 cup chopped)
4 sprigs cilantro or 6 culantro leaves (about 1/4 cup chopped )
1 sprig thyme (about 1 tablespoon chopped)
5 large cloves garlic
1 medium onion
2 tablespoons curry powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon ground cuminScotch bonnet or habanero pepper- slicedPotatoes--OPTIONAL
1.Slice onion, reserve a few slices. Wash and chop herbs. Peel garlic. Slice pepper and set aside. Make Green Seasoning: In a food processor or blender, mince scallion, cilantro/culantro, thyme, garlic and onion(not the reserved slices) and hot pepper according to taste. Set aside
1 tablespoon of the Green Seasoning for the curry paste in no.3 below.
2.Prepare Chicken: Wash chicken with lemon, removing excess fat. Drain well. Season chicken with salt, pepper and the remainder of the Green Seasoning. Let marinate for several hours or overnight(OPTIONAL).
3. Make Curry Paste: In a small bowl, add 2 tablespoons curry powder, 3 tablespoons water and 1 tablespoon of the reserved Green Seasoning. Mix well. Set aside.
4. Cook Curry: In a heavy bottomed pot or dutch oven over medium heat, heat oil, add the reserved pieces of onions and pepper and cook until golden brown. Add curry mixture and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it from sticking and burning, 3-5 minutes.
5.Add Chicken-Add seasoned chicken to pot. Mix well.Add cumin.....and salt and pepper if you haven't already. If using potatoes, add now.
Cover pot and cook on medium heat until meat has relinquished its juices and subsequently evaporated about 15-20 minutes, gently stirring every 5-7 minutes or so in a basting motion (pouring the pan juices over the chicken).
6. Add Water to make sauce: When the liquid has evaporated, continue to stir fry for a few seconds allowing the flavors to develop and scraping the bottom of the pot with the spoon to prevent it from burning. Then add 2 cups of water.Bring to a boil, lower heat to medium, cover pot and cook until sauce has thickened about 5-10 minutes.Taste test for salt.Enjoy with roti...or rice....or anything nice.....:-)
