Ingredients:

• 4 pounds chicken thighs or a whole chicken cut up
• 1 lemon juiced – to wash chicken
• 2 scallions about 1 cup chopped
• 4 sprigs cilantro or 6 culantro leaves or 6 culantro leaves, about 1/4 cup chopped
• 4 thyme sprigs about 1 tablespoon chopped
• 5 cloves garlic
• 1 onion sliced and divided
• 4 tablespoons curry powder light curry -use 4, heavy curry - use 6
• 2 teaspoons Himalayan salt or to taste
• 1 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin roasted, optional
• 2 pimento peppers optional
• Scotch bonnet or habanero pepper- sliced
• 2 medium potatoes—cubed optional

Method:

Prep:

1. Make Green Seasoning: In a food processor or blender(or chop COARSELY by hand), mince scallion, cilantro/culantro, thyme, garlic and onion(not the reserved slices) and peppers. (You may choose not to add the onion to the blender but keep it sliced). Set aside 1 tablespoon of the Green Seasoning for the curry paste below.
2. Prepare Chicken: Wash chicken with lemon juice, removing excess fat. Drain well. Season chicken with salt, pepper and the remainder of the Green Seasoning. Allow it to marinate for several hours or overnight(OPTIONAL).
3. Make Curry Paste: In a small bowl, add 3-4 tablespoons curry powder, 4 tablespoons water and 1 tablespoon of the reserved Green Seasoning. Mix well. Set aside.

Cook Curry:

1.     In a heavy bottomed pot or dutch oven over medium heat, heat oil, add the reserved pieces of onions and pepper and cook until golden brown. Add curry mixture and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it from sticking and burning, 3-5 minutes.
2.     Add seasoned chicken to pot. Stir to mix well. Add cumin, salt and pepper if you haven't already. If using potatoes, add now.
3.     Cover the pot and cook on medium heat until the meat has relinquished its juices and subsequently evaporates about 15-20 minutes, gently stirring every 5-7 minutes or so in a basting motion (pouring the pan juices over the chicken).
4.     When the liquid has evaporated, continue to stir fry for a few seconds(or up to 2 mins) allowing the flavours to develop and scraping the bottom of the pot with the spoon to prevent it from burning. Then add 2 cups of water.
5.     Bring to a boil, lower heat to medium, cover pot and cook until sauce has thickened about 5-10 minutes.
6.     Taste test for salt and add more if required. Enjoy with roti or rice.