Madras chicken

Preparation

1. Season the chicken pieces with salt and pepper. Squeeze 3 limes and pour the juice over the chicken. Mix thoroughly to coat the chicken evenly.
2. Let it marinate for 1 hour at room temperature, stirring occasionally so the chicken absorbs the flavors.
3. Peel and finely chop the onion. Also prepare the red chili pepper by leaving it whole so that its flavors can infuse throughout the cooking process.
4. Heat the oil in a large skillet. Drain the chicken slightly, then sauté it with the chili pepper until it is nicely browned on all sides.
5. Add the thinly sliced onion, garlic powder, mild chili pepper, and Madras curry powder. Stir for a few minutes to bring out the spices' aromas.
6. Pour in the reserved marinade and 30 cl of water. Add the bay leaves, cover, and simmer over low heat for about 30 minutes.
7. Stir in the raisins, then continue cooking for another 15 minutes, until the sauce has reduced slightly and is fragrant.
8. Just before serving, squeeze the last lime over the dish to add a touch of freshness. Serve hot with rice or seasonal vegetables.