Adapted from a Jamie Oliver recipe using lamb
For the curry rub:
a few pieces of cloves
2 tbsps cinnamon powder
2 tbsps cumin
2 tbsps fennel seeds
2 tbsps ginger powder
1/2 cup curry powder
salt and pepper
12 pieces of small chicken legs
1 tbsp butter
2 small red potatoes, peeled and diced
3 small carrots, peeled and sliced
a handful of okra, washed
1 small can of sweet peas, washed and drained
1 large tomato, diced
1. Salt and pepper chicken pieces. In a large Dutch oven with hot oil, brown chicken on all sides over medium-high heat, about 5-7 minutes. Remove chicken from pot. Pour out some of the oil when cool. Reheat remaining oil and brown potatoes and carrots for a few minutes. Remove vegetables from pot.
2. In a heated small pan, toast non-powdered curry rub ingredients. Let cool. Transfer to a mortar and ground with a pestle. Combine with the powdered ones in a small bowl.
3. In a different large Dutch oven, melt butter and add curry rub. Stir in tomatoes and 1/2 cup of water. Simmer for a few minutes until tomatoes are mushy. Add the chicken and cook until soft, about 25 minutes while checking to make sure they donâ€™t dry up. You may need to add a bit more water.
4. Cook the vegetables while occasionally stirring. Add the potatoes and the carrots. Simmer for 5 minutes. Add the okra. Simmer for 3 minutes. Turn off the heat and add the peas, cooking in remaining heat. Pour in lime juice and add salt to taste.