Nothing speaks to the African Diaspora like curry does. While curry is primarily associated with India, indentured servitude brought it to many cuisines throughout the Caribbean and West Indies. My mother was a native of British Guiana and her heritage was Madras Indian, African and Scottish and curry ran through her veins. Store bought curry? NEVER. My mother took pride in blending her own curry powder. Garam masala, amchur, geerah, coriander and a host of spices were lovingly mixed by her, rubbed into chicken and awakened with glistening oil before adding the marinated meat to the pot awaiting it’s long simmer. It is this tradition and recipe, I share with you. Our curry’s secret ingredient? Love.