West Indian Chicken Curry

1. Heat a large pot over medium heat add about half the oil and sweat onions until tender.   Add remaining oil, and 2 tablespoons of cumin and cook, stirring constantly until cumin is well browned and shifts from its original colour to a dark paste, about 5 minutes.  Then add garlic, ginger, and spices to cumin/onion paste and cook, stirring constantly to prevent burning to create a thick, toasted curry paste, add more oil if needed, to allow flavors to release.  Add chilies and cook for about two minutes to unleash the heat.
2.  Meanwhile, cut and season chicken thighs well.  Add chicken to hot curry paste to seal the flesh, and cook, tossing as needed, for about 5 minutes.  Cover with coconut milk and stir to coat and cover.  Add yams, sweet potato, and red pepper and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer, at least 30 minutes.
3.  As the curry thickens check seasoning, add additional heat (chilies) if needed, and salt to taste.  Serve with plain basmati rice, Roti, or Fried Rice.

Island Fried Rice

1. Heat the oil in a large, nonstick pan, or wok, over high heat.  Add the green onions, birds-eye pepper, and ginger and toss until fragrant.  Add 3 cups cooked rice, along with banana, mango, raisins, and almonds, sweet spices (cinnamon & allspice) then season to taste with salt, pepper, and cayenne.
2. Toss to coat and mix, being careful that your rice doesn’t stick. taste for seasoning.  Adjust as needed. Cook about 3 minutes until hot, and lightly crisp.  Serve immediately.