Join the Kinky Cook and her spicy rack in the kitchen, with the recipes to keep even the most starving lover satiated. These dishes are quickly achieving cult status , but for now, we're still willing to share. This month she serves up her recipe for Sticky Fingers. Hot-wire your oven or heat up your box, ladies and gentlemen, may we present, the Kinky Cook.

The Kinky Cook

This recipe has the Kinky Cook guarantee: it never fails. So, Martha Stewart, move over, the kinky cook is in the house, serving up:

Curry Chicken Jamaican Style!

Ingredients:

• Five lbs of chicken (serves 6-8,) breasts, thighs, whatever turns you on. Skin of bones in, you'll find out why later
• 1 large potato
• 1 large carrot (the bigger the better)
• 1 large onion
• 1/2 cup curry (I'll be using yellow, can be red or green)
• 2 tablespoons paprika
• 5-7 cloves garlic
• 1 table spoon sweet basil
• 1/2 table spoon thyme
• 1 table spoon cooking oil

For cooking you'll need:
At least an eight inch pot to which you;add 2 table spoons of cooking oil, and 1/2 cup of water.

Now:
Chop in small sized chunks and place in large mixing bowl:1 large potato, 1 large carrot, 1 large onion, 1/2 cup curry {I'll be using yellow}, 2 table spoons paprika, 5-7 cloves garlic, 1 table spoon sweet basil, 1/2 table spoon thyme and 1 table spoon cooking oil.

Mix and Marinate:
Now mix it up, use your hands, don't be afraid (and who wouldn't like to get there hands on such succulent thighs or breasts?) Make sure this is well saturated with your flavour because you're going to let this mixture marinate for three and up to twenty-four hours if you wish.

Cover and refrigerate till you're ready to cook.

Cook:
You'll need at least an eight inch pot to which you:

Add 2 table spoons of cooking oil, pre-heat oil for 3 to 5 minutes then add JUST your chicken. Put the rest of your mixture aside. Brown your chicken on low-medium heat for 35-40 minutes, you'll know when it's ready when you hear the crackling of the oil. Now it's time to add the remains of your mix to the chicken plus 1/2 cup of water. It's at this point that you'd add just a dash of each of the spices already used, this truly brings out the flavour, cover and let simmer on low heat for 15-20 minutes. You'll know it's ready when the meat starts falling of the bone.

Kinky Cook's notes:
Aaaaaaahhhh, it simply melts in your mouth, but this isn't why you leave the bones in, when you notice your guests sucking on the bones and licking there fingers, you know you've done well. Serve it up with your favourite starch, fluffy long grained coconut rice is always nice.

Bon appetite!!!!! Signing off once again, The Kinky Cook.

Contact The Kinky Cook at 5a7@avivalasvegas.com. Make sure to put The Kinky Cook in the subject

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