Finger Lickin Geera (Cumin) Chicken.

Directions

1. Quarter chicken, dibone thighs & breast, trim off fat and thick skin (back, neck, liver and gizzard optional). In a large bowl rinse chicken once, drain, cover with water and add the juice of two limes and wash properly, drain and rinse once more. Cut breasts and thigh meat into bite size pieces, cut the legs and wings once. Season chicken with marinade and place in fridge to marinate overnight.
2. In a small bowl add Curry powder, Garam Massala , chopped onions, 2 cloves crushed garlic, and 1 Scotch Bonnet Pepper, add water to make a thick paste. (Use Scotch Bonnet/Habanero Pepper without seeds for less heat but use ½ the pepper at a minimum for that specific flavouring). In a large heavy iron pot or Saucepan, over medium heat, add oil. When the oil is hot add the paste and cook for 3 minutes, constantly stirring.
3. Reduce heat, add Chicken and mix thoroughly, cover and let simmer in its own juices for 20 minutes, turning every 3 minutes. Keep covered so that it doesn’t dry out. Add ½ cup boiling water if it dries out too soon.
4. In a small frying pan roast Geera on low heat until brown, keep shaking the pan. remove and let cool. grind in a small grinder or on a cutting block using your rolling pin. should make about 4 tsp grounded.
5. Remove cover from iron pot. Add ground Geera and stir thoroughly. Let cook for another 4 minutes turning once. Remove from heat and place in a serving bowl. It should be dark in colour. Garnish with chives. Note: There should be almost no sauce remaining when its done, just enough to coat the chicken pieces.