Complexity: Medium


  • 1 3-3½ lb chicken, cleaned, washed and cut up
  • 1 lime
  • Green seasoning: chive, thyme, parsley, chadon beni, finely chopped
  • 2 large garlic cloves, chopped finely
  • 2 small onions, diced
  • 6 cloves garlic
  • 6 pimentos seeded and cut in pieces
  • 3 cups cooked or uncooked pigeon peas
  • 3 medium potatoes, peeled and sliced
  • 1/2 cup coconut milk
  • Salt
  • Black pepper
  • 2 heaped tbsp curry powder
  • 1 tsp geera powder
  • ¼ cup oil


  1. Season chicken, which has been washed in lime juice to cut freshness. Use green seasoning, 2 garlic cloves, black pepper and salt and leave for a few hours to marinate.

  2. Heat oil in large heavy-duty pot with 4 cloves of garlic to burn.

  3. Remove garlic and add onions, pimentos and remaining 2 cloves garlic cut in pieces. Sauté for 2-3 minutes.

  4. Mix curry powder in a little water and add to hot oil with onion mixture. Let it cook for 2-3 minutes stirring constantly.

  5. Add seasoned chicken and stir to coat with curry mixture. Add uncooked pigeon peas and stir. Add a little water, coconut milk, mix and cover. Reduce heat after 10 minutes. Keep adding a little water if necessary.

  6. When halfway cooked add sliced potatoes. Again add a little water if necessary. When potatoes are cooked add geera and mix well. Taste to adjust seasonings.