Curry Chicken with Potatoes

Ingredients:

1.8kg whole chicken, jointed (or use the equivalent in chicken portions)
6 tbsp green seasoning
2 tbsp garlic, minced
1 onion, sliced and divided
Scotch bonnet or habanero chilli, sliced
1 plum tomato chopped
10 sprigs thyme chopped
1 tbsp sea salt (or to taste)
1 tsp freshly-ground black pepper
6 tbsp Trini curry powder
1 tsp cumin seeds, toasted and ground
1 tsp duck and goat curry powder
6 tbsp extra virgin olive oil
900g potatoes, peeled and cut into bite-sized chunks

Method:

Once the chicken is jointed and cut into serving-sized pieces, rub all over with lemon. You can remove the skin and excess fat at this point, if you wish. Drain in a colander.

Transfer the chicken pieces to a bowl and flavour with 4 tbsp green seasoning, 1 tbsp minced garlic, 1/2 of the sliced onion and hot chilli, tomato, thyme, salt and black pepper. Set aside in the refrigerator to marinate for several hours (best over-night).

For the Curry Paste: In a small bowl, combine the curry powders and cumin along with 125ml water, the remaining 2 tbsp green seasoning and the remaining minced garlic. Stir well to combine and set aside.

Place a cast-iron casserole (Dutch oven) or heavy-based pan over medium heat. Once hot add the oil and use to fry the remaining onion, and the chilli slices until golden brown (about 6 minutes). Stir in the curry mixture and potatoes, then cook until the ingredients look grainy and the oil separates from the curry, stirring constantly and scraping the base of the pan to prevent the ingredients from sticking and burning (3-5 minutes).

Add the marinated chicken pieces (with any remaining marinade), mixing well to combine.

Cover the pan and cook over medium heat until the meat has released its juices and the excess liquid has evaporated away (30-40 minutes), gently stirring every 10 minutes and basting the chicken at the same time.

If the gravy becomes too thick during this time, slacken by adding a little water (you may need 300-500ml). At the end of this time, bring to a boil, reduce the heat to medium, cover the pot and cook for 5-10 minutes more, or until the gravy has thickened to your liking.

Adjust the seasoning to taste then garnish with chopped coriander (cilantro) or cilantro (shado beni).

Serve hot, accompanied by rice and salad.