CURRY PELAU

Ingredients

1½ tbsp curry powder

1 tbsp turmeric powder

1½ tbsp Tandoori curry powder

1 tbsp whole geera

1 tbsp mathie

1 tbsp black till

10 cardamom pods

3 cloves

1 cinnamon stick

2 ½ tbsp brown sugar

Handfull of dried carapoule leaves (hand crushed)

1 tsp grated ginger

Half a large onion

6 cloves of garlic

2 pimiento peppers

5 blades of chadon beni

2 sprigs of thyme

1 hot pepper

2 cups pigeon peas

2 ½ cups long grain parboiled rice

1 chicken cut into bite sized pieces and seasoned (green seasoning, no salt)

At least 1 cup of coconut milk

Salt

Black pepper

Hot water

Directions

1. In small pot or skillet, toast whole geera, cloves, cardamom, black till and mathie until fragrant and visibly darker. Grind roasted spices in mortar and pestle or spice grinder.
   Remove any large pieces of cardamom that remains. Set aside.
   
2. Place ginger, garlic, onion, chadon beni and pimiento pepper into food processor and bring to a fine mince. Set aside.
3. Add oil to iron pot with heat on high. When oil is hot, add brown sugar to oil, stirring as sugar caramelizes.
4. When sugar darkens and begins to bubble, add seasoned chicken, mixing well to ensure chicken is fully coated. Cover, reduce to medium heat and cook until chicken springs its own juices. Approximately 5 minutes.
5. Add ¾ of the minced fresh seasoning, cinnamon stick, 1 tbsp of salt, 1 tbsp of black pepper, curry powder, saffron and the roasted and ground spices and mix until chicken is fully coated. Cover and let cook for about 5 more minutes.
6. Add pigeon peas and rice. Mix well, ensuring ingredients are evenly distributed.
7. Add coconut milk. Use hot water to ensure liquid covers the ingredients. Mix to ensure liquid is distributed. When liquid begins to bubble, taste and IF NECESSARY add salt according to preference.
8. Add hot pepper.
9. Cover and cook until liquid is cooked out, rice is done and your desired texture is achieved. Turn off heat, add the remaining ¼ of minced fresh seasoning and mix in well.
10. Let sit for at least 15 minutes to allow flavors to meld. Serve hot.