East Indians account for nearly half the population of Trinidad and curry is a staple ingredient throughout the country. Religious food proscriptions against beef and pork among Trinidad East Indians of Hindu and Muslim descent make chicken the most widely consumed meat, so it’s only natural that curried chicken is practically a national dish. This is my father’s version.

• 1 (4-pound) chicken, cut into 8 pieces, skin removed
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons Green Seasoning
• 1 teaspoon coarse salt
• 1 Scotch bonnet pepper or other hot red chili pepper, finely chopped
• 2 cloves garlic, crushed
• ¼ cup Trinidad Curry Powder
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1 cup chicken stock or water