Mike Sheldon asked for this Curry Chicken recipe from the December 12th post. It comes from the above book and is a simple West Indian version of the dish NOT a traditional East Indian version in which the spices would be individually mixed depending on the style/region of is origin.
6 pounds chicken, parts or 2 chix, cut in pieces
1 lime, juiced and grated rind
1/2 cup vegetable oil
2 tablespoons butter
1 large onion, about 2 cups chopped
4 garlic cloves, minced
4 tablespoons curry powder
2 plum tomatoes chopped or 1/3 cup tomato sauce
1 whole scotch bonnet pepper, plus 2-4 slices (depending on spiciness)
if no peppers available use a hot sauce made with same chilis
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 cups water or chicken stock.
Rinse the chicken, pat dry and place in large bowl coating with lime juice and zest.
In a large skillet, heat 1/4 cup oil and 1 tablespoon butter. Pat dry the chicken again and brown the chicken 3-4 minutes per side in batches if necessary, adding more oil as needed. Remove the chicken to a platter.
Discard all but 2 T. fat and add remaining butter. Reduce heat to medium and add onions and garlic to the skillet. Cook a couple minutes, stirring and scraping, careful not to burn the garlic. Add the curry powder and cook a couple more minutes.
Add the tomatoes, pepper and pepper slices, salt. pepper and water. Mix until well blended. Return the chicken to the pan. Bring to a boil, reduce the heat to simmer. Partially cover and cook 40-45 minutes until chicken is completely tender. Serve with rice.