by darrel3000
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Expand1 whole chicken about 4 lbs Ask a question about this ingredient
2 Limes Ask a question about this ingredient
1 heaping tbsp Dark Madras Curry powder Ask a question about this ingredient
2 heaping tbsp Garam Massala Ask a question about this ingredient
4 teaspoons Geera seeds, medium roast and ground. Ask a question about this ingredient
5 teaspoons light Vegetable oil Ask a question about this ingredient
0 1/2 medium Onion, finely chopped. Ask a question about this ingredient
2 cloves garlic, crushed Ask a question about this ingredient
1 Scotch Bonnet pepper chopped or substitute Habanero pepper Ask a question about this ingredient
1 chopped Chives to garnish Ask a question about this ingredient
4 cloves Garlic, crushed Ask a question about this ingredient
10 leaves Shado beni (recao/culantro) Blended, you may substitute Cilantro Ask a question about this ingredient
4 leaves fresh Cuban Oregano (Trinidadian Thyme) Blended or 2 tbsp dried Oregano Ask a question about this ingredient
3" fresh Ginger, blended Ask a question about this ingredient
2 teaspoons salt or to taste Ask a question about this ingredient
2 teaspoons black pepper Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
4 dashes Angostura Bitters Ask a question about this ingredient
Quarter chicken, dibone thighs & breast, trim off fat and thick skin (back, neck, liver and gizzard optional). In a large bowl rinse chicken once, drain, cover with water and add the juice of two limes and wash properly, drain and rinse once more. Cut breasts and thigh meat into bite size pieces, cut the legs and wings once. Season chicken with marinade and place in fridge to marinate overnight.
Ask a question about this stepIn a small bowl add Curry powder, Garam Massala , chopped onions, 2 cloves crushed garlic, and 1 Scotch Bonnet Pepper, add water to make a thick paste. (Use Scotch Bonnet/Habanero Pepper without seeds for less heat but use ½ the pepper at a minimum for that specific flavouring). In a large heavy iron pot or Saucepan, over medium heat, add oil. When the oil is hot add the paste and cook for 3 minutes, constantly stirring.
Ask a question about this stepReduce heat, add Chicken and mix thoroughly, cover and let simmer in its own juices for 20 minutes, turning every 3 minutes. Keep covered so that it doesn’t dry out. Add ½ cup boiling water if it dries out too soon.
Ask a question about this stepIn a small frying pan roast Geera on low heat until brown, keep shaking the pan. remove and let cool. grind in a small grinder or on a cutting block using your rolling pin. should make about 4 tsp grounded.
Ask a question about this stepRemove cover from iron pot. Add ground Geera and stir thoroughly. Let cook for another 4 minutes turning once. Remove from heat and place in a serving bowl. It should be dark in colour. Garnish with chives. Note: There should be almost no sauce remaining when its done, just enough to coat the chicken pieces.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
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