CURRY STEW CHICKEN

Ingredients

1 whole chicken cut into small parts, skin removed

3 – 4 limes, halved

4 tbsp chopped shadon beni

3 tbsp grated fresh ginger

2 tbsp green seasoning

5 cloves garlic, chopped

Few dashes Worcestershire sauce

3 – 4 tbsp curry powder

1 tbsp geera powder

1 tsp salt

½ tsp ground black pepper

1 tbsp pepper sauce or small piece of hot pepper

Juice of 1 lime

1 medium onion chopped

1 – 2 cups water

3 – 4 tbsp brown sugar

2 tbsp ketchup

Directions

1. Place chicken in a large bowl and squeeze the juice of the limes all over the chicken and add the halves. Add water and let the chicken soak in the lime water for 10 minutes. Drain.
2. Season the chicken with shadon beni, ginger, garlic, green seasoning, salt, black pepper, extra lime juice, curry powder, geera and Worcestershire sauce. Refrigerate and let marinate for at least 4 hours or preferably overnight.
3. In a large pot over medium high heat, add the sugar. Let it melt and cook to a golden to dark brown.
4. Add the chicken to the sugar and turn to coat well. Be careful as the sugar is extremely hot.
5. Add the onion and mix well. Add the water, approximately 1½ cups, pepper sauce or hot pepper and ketchup.
6. Cover and let cook for 20 – 25 minutes. You may need to add a little water during cooking.
   Add a pinch of sugar. Continue to cook for a further 10 – 15 minutes.
   
7. Taste and adjust seasoning if necessary. Serve.