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Note: prep time does not include the time the chicken sits while seasoned (preferably at least 2 hours, although you could marinate it for 30 minutes if youre in a rush).
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Cut chicken into small pieces (if you dont mind larger pieces, you could leave a leg or a thigh as one piece).
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The size is really not criticalit is just a matter of how your family prefers to eat chicken.
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Remove all skin and fat, wash under running water.
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Squeeze a fresh lime onto the chicken and stir it around for a while in a bowl, allowing the lime to cover all the chicken parts.
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Then let it sit for about 3 minutes before rinsing thoroughly.
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Drain all the water out.
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Pat the chicken dry.
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In a small chopper, place cilantro, garlic, scallions (or half an onion), pepper (adjust according to your tolerance for heat), and tomato.
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Chop thoroughly.
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Add these to the chicken along with the mustard, salt and black pepper.
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Mix thoroughly and allow the chicken to marinate in the seasonings for at least 2 hours.
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After the chicken has marinated, mix curry powder and turmeric in a small bowl with 3/4 cup water until completely dissolved.
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In a skillet large enough to contain all the chicken without crowding, heat oil.
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Pour the curry slurry into the oil.
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This is not the time to attend to anything else.
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You want to keep stirring the curry slurry and allowing it to cook without burning for about 4-5 minutes on medium low heat.
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Keep scraping the bottom so nothing sticks.
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If the curry mixture burns, it will taste bitter.
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If the curry mixture seems to be getting too dry, add tablespoonfuls of water as needed.
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Eventually you would see the oil bubbling through the curry mixture, and the curry will have become a thick paste.
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This is time to add the rest of the onions (sliced).
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Allow the onions to soften, then add the chicken.
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Turn the heat up a bit, and stir the chicken around to coat all the pieces with the curry mixture.
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Cook half-covered for about 5 minutes, then stir everything in the pot, checking for burning.
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Allow the initial moisture to burn off.
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If the chicken seems to be burning, turn down the heat and add 2 cups of water, mix together and allow to cook.
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Once the mixture is bubbling, turn heat down a bit, cover and cook for another 10 minutes, checking and stirring regularly every 3-5 minutes.
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After that time, check again.
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Taste for salt and pepper, adjust to taste.
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Allow chicken to finish cooking.
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Add water, if necessary, to create a little sauce.
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The amount of sauce should come up to about a third of the height of the chicken.
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Serve over jasmine rice.
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To eat it the traditional Trini way, grab pieces of chicken with your fingers and enjoy.
