Ginger Post

A dish of multicultural flavours: South Asian, Caribbean and Canadian!

You will need:
20 Chicken Feet
1 head of garlic or 3 tablespoons ground or minced garlic
1 Onion
3 tablespoons of Geeta’s seasoning (available in Asian and West Indian markets or the West Indian isle at many popular grocery stores)
3 tablespoons Curry Powder
1 large tomato (chopped)
1 Lemon or ¼ cup Lemon juice
2-3 tablespoons of cooking oil
Pinch of salt

Method:
1. Wash and soak chicken feet in water and lemon (1/4 cup lemon juice). Let feet soak while preparing
other ingredients.
2. Combine garlic, onion, Geeta’s seasoning and chopped tomato in a bowl. Let stand.
3. Dissolve curry powder into ½ cup of water. Mix until curry is liquefied.
4. Heat 2-3 tablespoons of oil in a pot and pour in curry mixture. Stir well, combining the curry and oil.
The heat of the oil starts to cook the curry as if it were being sautéed. Allow to cook until the curry
starts to bubble.
5. Add all seasonings from bowl into the pot and stir to cook the mixture for approx. 3 minutes or until
seasoning begins to bubble.
6. Add chicken feet and turn vigorously so the feet are covered in the mixture.
7. Add enough water so that the chicken feet are covered in the pot.
8. Cover pot and cook in medium heat.
9. Add salt to taste.
10. Cook for at least 40 minutes or more if necessary. Water used will evaporate to leave enough for a curry sauce with which to eat the feet. Cook until the desired amount of sauce is left in the pot. Remember, the sauce will continue to evaporate with the heat, even after stove has been turned off.