The Secret To A Trinidad Curry - cooking recipe

Ingredients

1 (3 -4 lb) whole chickens
1/2 lime
4 garlic cloves (crushed or minced)
1 teaspoon salt (to taste)
1/2 teaspoon scotch bonnet pepper (substitute habenero)
2 tablespoons vegetable oil
3 -4 tablespoons curry powder
1 tablespoon garam masala (optional)
1 cup water
Green Seasoning Marinade (use 2 tbsp)
4 tablespoons chives
4 tablespoons spanish thyme
4 tablespoons French thyme
1 tablespoon fresh culantro (substitute 2 bunches cilantro)
1 tablespoon fresh oregano
1 tablespoon fresh parsley
10 pimento pepper (seeded)

Preparation

Cut chicken into small pieces.
Mix in the lime juice with your hands. Rinse the chicken with cold water and drain again.
Pat dry with paper towels.
Add green seasoning, salt and hot pepper.
Marinate 30 minutes or preferably overnight.
Mix curry powder with 1/4 cup water until smooth.
Heat oil in an iron or heavy pot and add garlic.
When garlic is fragrant add the curry paste mixture to hot oil and ('choonkay') or cook until all the water has evaporated, stirring constantly so that the curry does not scorch. This step is 'secret' for developing a nicely flavoured curry.
Add chicken and stir to coat in curry. Add 1/2 to 1 cup of water so that the chicken is just covered by the water. Bring to a boil then lower heat to medium; cover and cook until meat is tender and sauce is reduced by one-third.(about 30 mins); add more water if more sauce is required. Sauce should be thick and not overly watery.
Adjust salt and hot pepper.