Curry chicken (Sunday)
Sunday curry chicken with roti
This is the one that filled the house on Sundays in Chapeltown. Nan browned the curry powder in the oil until the whole street could smell it, and that step is the whole secret.
Serves 4. 2 hours, mostly waiting.
You'll need
Tick things off as you get them out.
Method
- 1
Wash the chicken with the lime juice, then rub in the green seasoning and a good pinch of salt. Leave it at least an hour. Overnight is better.
About 60 minutes
- 2
Mix the curry powder and geera with a few spoons of water to make a thick paste.
- 3
Heat the oil in a heavy pot. Add the onion for two minutes, then the curry paste. Stir it until it goes dark and dry. Don't walk away.
About 5 minutes
- 4
Add the chicken and turn it in the curry until every piece is coated. Put the lid on and let it sweat in its own juice.
About 10 minutes
- 5
Add the potatoes, the whole scotch bonnet and the water. Simmer with the lid half on until the potatoes are soft and the sauce is thick.
About 35 minutes
- 6
Fish out the pepper before serving. Taste for salt. Eat with roti, or rice if you're in a hurry.