Ingredients:

For the Chicken:

• Chicken (amount of your choice)
• 1 bunch green seasoning (cilantro, scallions, chadonbeni)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cloves garlic,
• 1 hot pepper, chopped (adjust to taste)
• 2 pimento peppers, chopped/blended
• 1 teaspoon of curry powder

 

Instructions:

1. Wash the Chicken: Clean the chicken thoroughly with lime juice to remove any impurities.
2. Blend the Green Seasoning: In a food processor, blend together the chadon beni, pimento, and minced garlic until it’s sliced up fine. Set aside.
3. Season the Chicken: Season the chicken with the blended green seasonings, (pimento peppers, salt, black pepper, onion), and a small drop of curry powder. Cover and let marinate for 25-30 minutes.
4. Sauté the Aromatics: Heat 4 tablespoons of olive oil in a heavy pot over medium heat.
5. Add the sliced onion, pimento, and chopped hot pepper. Cook until it’s softened and slightly browned around the edges, about 3 minutes.
6. After 3 minutes add in 4 tablespoons of geera powder and keep turning in circles until it thickens 
7. Fry the Chicken: Add the marinated chicken to the pot and fry for about 3 minutes, allowing it to brown slightly and take in all those flavors without adding any water 
8. Simmer: Reduce the heat, cover the pot, and let the chicken cook for 10-15 minutes, allowing it to release its natural juices.
9. Add Water: Once the mixture has thickened, add 1 cup of warm water and stir. Let it cook until the sauce boils down and thickens, about 20-25minutes.
10. Serve: Once the chicken is tender and the sauce has thickened to your liking, remove from heat and serve as is or with sada Roti.