Ingredients:

• 4 pounds chicken legs and thighs, skin removed, and thighs cut in half
• 1 lime
• 1/2 teaspoon garam masala
• 1/2 teaspoon Madras curry powder
• 2 tablespoons green seasoning
• 1 medium onion, roughly chopped
• 10 cloves garlic, peeled
• 2 wiri wiri peppers or 1 small Scotch bonnet or 1 habanero
• 2 scallions
• 2-3 tablespoons water
• 2 tablespoons green seasoning
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons Madras curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoons geera (ground roasted cumin)
• 1/4 cup water
• 4 tablespoons neutral cooking oil such as canola, vegetable, or avocado
• 1 small yellow onion, diced
• 1 small scotch bonnet, habanero, 2 wiri wiri peppers
• 6 cloves
• 1/2 inch piece cinnamon stick
• 1 small bay leaf
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt, plus more if needed
• Kettle with 4-6 cups boiling water
• 2 medium russet potatoes, peeled and chopped lengthwise into 5-6 slices
• 3 scallions, thinly sliced
• 1/2 teaspoon geera (ground roasted cumin)