YIELD: 2–3 servings
¼ cup minced celery
¼ cup ginger, roughly chopped
¼ cup garlic, roughly chopped
½ cup yellow onion, roughly chopped (approximately half a large onion)
½ cup scallions, roughly chopped
½ cup cilantro, roughly chopped
1 Scotch bonnet pepper, chopped
3 tablespoons fresh thyme leaves
¹⁄₃ cup canola oil
2 tablespoons curry powder
2 teaspoons turmeric
2 pounds chicken, cut into pieces
1 quart chicken stock
Juice of 1 lime
Kosher salt
1. Place the celery, ginger, garlic, onion, scallions, cilantro, Scotch bonnet, thyme, and canola oil into a blender and puree until smooth.
2. Transfer this mixture to a small bowl, add the curry powder and turmeric, and marinate the chicken in mixture overnight.
3. Sear the chicken pieces on both sides over high heat for approximately 3 minutes on each side. Remove the chicken and add the chicken stock to the pan. Place the chicken and all of the prepared marinade back into the pot and simmer for 30 minutes, letting the broth reduce until thick.
4. Season with the lime juice and salt to taste. Serve with a rice of your choice.