Indo-Triniadian Curried Chicken

-from Boston Globe, 9 May 2007, Latchmin Nannan

Serves 4

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 sprigs fresh thyme, leaves removed
1 tablespoon lime juice
1 teaspoon hot sauce
2 1/2 pounds bone-in chicken legs and thighs
2 tablespoons vegetable oil
2 tablespoons curry powder
2 green cayenne chili peppers, cored, seeded, and finely chopped
3 shallots, thinly sliced
2 pounds boiling potatoes, cut into 1-inch pieces
3 cups water

1. In a medium bowl, combine the salt, black pepper, garlic powder, onion powder, thyme, lime juice, and hot sauce. Stir well. Add the chicken pieces and turn them in the marinade. Cover and refrigerate for at least 2 hours or for as long as overnight.
2. In a large flameproof casserole over medium heat, heat the vegetable oil. Add the curry powder and cook, stirring, for 3 minutes or until it is fragrant. Add the chilies and shallots. Cook, stirring, for 2 minutes more.
3. Turn the heat to medium high. Add the chicken pieces, potatoes, and water to the pot. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes or until the chicken is cooked through and the potatoes are tender. Turn the chicken occasionally and check the pot to make sure it isn't dry. Add more water, if necessary. Taste for seasoning and add more salt, if you like.