West Indian Chicken Curry

Ingredients

1. 3 large onions, coarsely chopped
2. 1/2 cup vegetable oil
3. 1/4 cup finely chopped garlic
4. 1/4 cup coarsely chopped sweet pickled peppers or 2 tablespoons seeded pickled jalapeños
5. 1/4 cup Madras curry powder
6. 2 tablespoons minced ginger
7. 2 tablespoons finely chopped thyme
8. 2 tablespoons finely chopped chives
9. 3 cups plus 2 tablespoons water
10. Salt and freshly ground pepper
11. 9 large whole chicken legs, skinned and cut into drumsticks and thighs
12. 2 bay leaves
13. For serving: raisins; roasted peanuts; mango chutney; sliced bananas; shredded fresh coconut; diced tomatoes, cucumbers, pineapple and mangoes

1. In a large bowl, combine one-third of the onions with 1/4 cup of the oil, the garlic, pickled peppers, 2 tablespoons of the curry powder, the ginger, thyme and chives. Add 2 tablespoons of the water, 1 teaspoon of salt and 1 tablespoon of pepper. Add the chicken and turn to coat. Cover and refrigerate overnight, turning the pieces occasionally. Return to room temperature before proceeding.
2. In a casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until lightly browned all over, about 5 minutes; transfer to a platter. Repeat with the remaining chicken and add it to the platter.
3. Add the remaining 2 tablespoons of oil and the remaining onions to the casserole and cook over moderately high heat, stirring, until lightly browned, 7 to 8 minutes. Sprinkle the remaining 2 tablespoons of curry powder over the onions and cook, stirring, for 2 minutes. Return the chicken to the casserole and stir to combine. Add the remaining 3 cups of water and the bay leaves and bring to a boil, scraping up any browned bits from the bottom. Cover partially and cook over low heat until the meat is tender, about 40 minutes. Serve hot with the accompaniments alongside.