Trinidadian Chicken Curry

Ingredients:

1 whole chicken (about 1.5kg)
juice of half a lime
3 garlic cloves, minced
1 tsp celery salt
1 tsp freshly-ground black pepper
1 Scotch bonnet chilli, very finely chopped
2 tbsp vegetable oil
4 tbsp Trini curry powder
1 tbsp Garam Masala (optional)
250ml water
2 tbsp green seasoning

Method:

Wash the chicken, dry and cut into serving portions. Add the lime juice and rub into the chicken pieces. Set aside for 10 minutes then wash and dry once more. Dry the chicken then rub in the green seasoning, salt, black pepper and chilli. Cover and refrigerate over night.

Add the oil to a heavy pot and fry the garlic until nicely aromatic. Meanwhile whisk the curry powder into the water until you have a smooth paste and add to the pan. Cook briskly until all the water has evaporated away (make certain you stir constantly) then add the chicken and stir well to ensure all the pieces are coated in the curry paste.

Add enough water (about 200ml) so the chicken is just covered then bring to a boil, reduce to a simmer, cover and cook for about 40 minutes, or until the chicken is tender and the volume has reduced by a third.

Stir-in the garam masala, cook for 5 minutes more then adjust the salt and hot pepper.Serve with rice and/or roti.