Curry de pollo guyanés

Ingredients

• 1 medium onion, chopped
• 1 head of garlic, peeled
• leaves of a few sprigs of fresh thyme
• 1-2 wiri wiri peppers or 1 small scotch bonnet pepper
• 1/4 cup water
• 4 lbs chicken, cut into large chunks, 3 inch pieces
• 2 tbsp fresh seasoning
• 1 tsp madras curry powder
• few pinches of salt
• 4 tbsp fresh seasoning
• 4 tbsp garam masala
• 3 tbsp madras curry powder
• 1/2 tsp ground geera (cumin)
• 1/3 cup water
• 6 tbsp cooking oil
• 4-6 whole cloves
• 1 small skinny cinnamon stick about 2 inches (not pictured)
• 2 tsp salt (or salt to taste)
• A kettle ready with boiling water, as needed
• 1 tbsp tomato paste
• 2 medium potatoes, peeled and chopped into large pieces
• Few pinches geera
• 1 scallion, finely sliced

Instructions

1. 1

   Make the fresh seasoning: In a blender, combine...: Make the fresh seasoning: In a blender, combine onion, garlic, thyme leaves, pepper, and 1/4 cup water. Blend until smooth and thick like a smoothie.

2. 2

   Wash and clean chicken (see below). Remove excess...: Wash and clean chicken (see below). Remove excess pieces of fat, chop into 3-inch pieces. Pat dry with paper towel, set aside.

3. 3

   Season the chicken: Add 2 tbsp of the...: Season the chicken: Add 2 tbsp of the seasoning to chicken plus 1 tsp curry powder. Massage into meat, let it rest for 1/2 hour minimum. Store remaining seasoning in a container in fridge for use in another recipe.

4. 4

   Make the seasoning paste: In a small bowl,...: Make the seasoning paste: In a small bowl, mix 4 heaping tbsp of the fresh seasoning, 4 tbsp masala, 3 tsbp curry powder, 1/2 tsp geera, and 1/3 cup water into a paste.

5. 5

   Fry masala paste: Heat a heavy bottomed pot...: Fry masala paste: Heat a heavy bottomed pot on medium heat, add 6 tbsp oil. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture is golden and no longer watery. Do not walk away from the stove during this step. If the masala paste sticks to the pot it will start to burn and result in a bitter-tasting curry.

6. 6

   Bounjay the chicken: Add chicken to pot and...: Bounjay the chicken: Add chicken to pot and stir to coat with masala-curry powder mixture. Add salt, cinnamon, and clove here. Cover pot and let chicken cook for 15-20 minutes on medium heat stirring every once in a while. Chicken will spring its own water. Remove lid and allow water from chicken to reduce until there is only a little gravy. Let the masala dry cook onto the chicken.

7. 7

   Add water and continue to cook the curry:...: Add water and continue to cook the curry: At this point, add just enough boiling water to cover the chicken.

8. 8

   Add tomato paste, and chopped potatoes, cover with...: Add tomato paste, and chopped potatoes, cover with lid.

9. 9

   Let curry boil on medium-high heat until gravy...: Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire, about 15 minutes or a little more.

10. 10

    When curry is done, sprinkle a little geera...: When curry is done, sprinkle a little geera on top and garnish with fresh scallions.