1 clove fresh garlic minced or a jar of pureed garlic
garlic powder
salt
black pepper
olive oil
Chief's Trinidadian curry powder (or brand of choice)
fresh thyme
1 can coconut milk
1 bottle of Heineken (or beer of choice)
Lawry's season salt
1 fresh lemon
1 or 2 large onions, chopped
ranch dressing (optional)
vinegar
1 to 4 Scotch bonnet, bird and/or habañero peppers, chopped
bunch of shadow benny or cilantro
Wash chicken well with lemon juice and vinegar. Drain all liquid from chicken. Cut chicken into small pieces and place in a metal bowl. Season chicken with a dash of garlic powder, curry, black pepper, Lawry's season salt (a "must"), a little regular salt, a few drops of Heinekin (or other beer). Mix it all up with your hands. Stab the chicken with a knife to allow the seasoning to penetrate. A dash more beer. No onions yet. Soak in fridge overnight for best results.
In a blender mix the minced or pureed garlic, chopped onions, peppers, shadow benny (or cilantro). Cover the bottom of a heavy metal pot with enough olive oil then heat to a sizzle. Add mixture from blender, a dash more curry. The hot oil will take the heat out of the peppers while retaining the flavor. Add seasoned chicken to frying mixture, a dash more curry, then cover pot. Sizzle chicken until it gets yellow. Don't add water. Let chicken spring its own juice. Stir in 1 can of cocunut milk. Let simmer for appx. 25 minutes. Let the chicken cook on a slow fire until done. Toward the end of cooking time add lemon juice and some more beer. Serve piping hot over mound of white rice!
