Curry Chicken

3 lbs chicken pieces (legs, wings)
1 onion, chopped
1 tsp salt
3 tbsp curry powder
2 tsp geera(cumin), ground
1/2 cup tomatoes, chopped
2 cloves garlic
2 tbsp oil
1 cup water
1 sprig thyme
1/4 cup fresh bandhania/chadon beni (shadow beni), chopped*
1 lime, halved
1 tsp. West Indian pepper sauce OR 1 hot pepper, deseeded and finely chopped
2 seasoning peppers, finely chopped OR 1 tsp black pepper, ground

• Thoroughly wash chicken using lime and water. Place chicken in a large bowl.


• Add thyme, bandhania/chadon beni, salt, hot sauce or hot pepper, black pepper or seasoning peppers, and garlic. Mix well to distribute seasoning evenly.


• Let sit for 1 hour.


• Heat oil on medium high in a large pot or karahi.


• When hot, add curry powder and saute for ten seconds, then add geera and onion and continue to saute for 2 minutes, adding a little water if needed(about 1/4 cup) to prevent the spices from burning.


• Add chicken and saute for 10 minutes.


• Add water and bring to a boil.


• Adjust heat to low and cover pot.


• Cook for 1-1/2 hours or until chicken is tender, adding more water if necessary.

Serve with curried potatoes, and rice or roti.

Serves 6

*If unavailable, badhania/chadon beni may be replaced with cilantro.

© 2008 Kimberly Joseph