CURRIED CHICKEN WITH PIGEON PEAS

Ingredients

• 1 3-3½ lb chicken, cleaned, washed and cut up
• 1 lime
• Green seasoning: chive, thyme, parsley, chadon beni, finely chopped
• 2 large garlic cloves, chopped finely
• 2 small onions, diced
• 6 cloves garlic
• 6 pimentos seeded and cut in pieces
• 3 cups cooked or uncooked pigeon peas
• 3 potatoes peeled and sliced
• Salt
• Black pepper
• 2 heaped tbsp curry powder
• 1 tsp geera powder
• ¼ cup oil

Directions

1. Season chicken, which has been washed in lime juice to cut freshness. Use green seasoning, 2 garlic cloves, black pepper and salt and leave for a few hours to marinate.
2. Heat oil in large heavy-duty pot with 4 cloves of garlic to burn.
3. Remove garlic and add onions, pimentos and remaining 2 cloves garlic cut in pieces. Sauté for 2-3 minutes.
4. Mix curry powder in a little water and add to hot oil with onion mixture. Let it cook for 2-3 minutes stirring constantly.
5. Add seasoned chicken and stir to coat with curry mixture.
6. Add uncooked pigeon peas and stir. Add a little water, mix and cover. Reduce heat after 10 minutes. Keep adding a little water if necessary.
7. When halfway cooked add sliced potatoes. Again add a little water if necessary.
8. When potatoes are cooked add geera and mix well. Taste to adjust seasonings.

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