1 (3 lb.) whole fryer chicken, cut up into eight pieces
2 tbsp. oil
1 onion, sliced
1 whole clove garlic
1 tsp. whole cumin
2 tbsp. yellow curry powder (or curry sauce)
1/4 cup water (more or less)
1/2 cup coconut cream
2 tomatoes, chopped
1 bunch coriander
steamed Basmati or Jasmine rice

MARINADE:

salt and black pepper
3 cloves garlic, minced
1 jalapeno pepper, minced (optional)
1/4 tsp. cinnamon
1 tsp. grated ginger

Wash chicken and pat dry. Season with salt, black pepper, minced garlic cloves, minced jalapeno, cinnamon and grated ginger. Set aside to marinate.

Heat oil in heavy cast-iron pot. When hot add sliced onion, garlic and cumin, fry until golden brown. Add curry powder or sauce, sauté for 1 minute. Stir in two tablespoon water. Add seasoned chicken, stir to coat chicken with curry mixture. Cover and let simmer for 5 minutes.

Add coconut cream and continue to simmer for 10 minutes. Check seasoning after this and let sauce thicken for another 2 to 3 minutes. If sauce becomes too thick add a couple tablespoons of water. Sauce from this chicken should lightly coat the back of a spoon.

Just before finishing add chopped tomatoes and chopped coriander. Serve on a bed of Jasmine or Basmati rice.

TOMATO AND CUCUMBER SALAD:

2 small cucumbers, diced
1 small red onion, diced
4 to 6 plum tomatoes, diced
1 jalapeno, chopped (green peppers may be used instead)
sprinkle of salt
1 tbsp. fresh lime juice
1 tbsp. white vinegar

For side salad, add all ingredients including lime juice and vinegar, toss and serve.

Makes about 4 servings.

Submitted by: Christine Roopchand-John