Yield: 6-8 Servings
Whole Chicken - 3 lb (cut into pieces)
Lime Juice/Lemon Juice/Vinegar - 1/8 cup
Salt - 2 tsp
Black Pepper - 1 tsp
Green Seasoning - 1/4 cup
Curry Powder - 1 tbsp + 1 tbsp
Coconut Oil - 3 tbsp
Onion - 1/4 cup (finely chopped)
Garlic - 1 tbsp (finely chopped)
Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped)
Water - 1/2 cup
Roasted Geera (Cumin) - 1/2 tsp
Saffron Powder (Turmeric) - 1/4 tsp (optional)
Caripoulé Leaf - 1
Wash chicken in water and lime juice.
Drain, pat dry and place in a bowl.
Add salt, black pepper, green seasoning and 1 tbsp of curry powder.
Massage ingredients into chicken.
Cover with plastic wrap or foil and let marinate in the refrigerator for 4-6 hours or overnight.
In a bowl, mix together water, remaining curry powder, roasted geera and saffron powder. Set aside.
Heat medium sized pot over medium heat.
Add coconut oil.
Add onion, garlic and scotch bonnet pepper. Allow to cook until onion is translucent (about 2-3 minutes).
Add curry mixture and allow to cook until most of the liquid has evaporated (about 5 minutes).
Add chicken and stir to ensure all the pieces are coated in the curry mixture.
Cover, reduce heat to low and allow to cook for 10 minutes.
Remove cover, add caripoulé leaf and stir mixture.
At this point, if you want more curry sauce, go ahead and add an additional 1/2 cup of water.
Cover, raise heat to low to medium and allow to cook for a further 30 minutes, checking every 15 minutes.
Taste for salt and enjoy!