- 4 pounds Chicken Pieces (I Used Legs And Thighs), Rinsed, Skin And Fat Removed
- 2 teaspoons Salt
- Cracked Black Pepper
- 1 teaspoon Yellow Mustard
- 1 whole Medium Onion, Halved
- 1 whole Tomato, Quartered
- 8 cloves Garlic
- 8 sprigs Cilantro
- 2 Tablespoons (rounded) Curry Powder (I Used A Trini Mix)
- 2 teaspoons Turmeric
- 4 Tablespoons Vegetable Oil
- Jalapeno Pepper, Sliced (optional)
- Potatoes (optional)
Place chicken in a bowl. Sprinkle with salt and add mustard.
In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper (or jalapeno/habanero).
Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.
After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.
In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water.
When the curry slurry has become a thick paste, chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. Turn the chicken, then add in 1 to 2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Cook for about 20 to 15 minutes.
At the end, be sure to taste and adjust salt and pepper. Serve chicken over rice; spoon sauce over the top.