Chicken Curry from Marc

I'll format this later, but I wanted to make a note of it since I intend to make it soon:

Marinade for two pounds of chicken: juice of one lime, one tsp red pepper flake (or to your taste), 1/2 tsp each of cumin, cardamom; 1/4 tsp each of cinnamon and coriander; 2 cloves minced garlic; 4 blades minced culantro; salt; one tbsp olive oil. Marinate for a couple hours at least, overnight if possible. Add 2 tbsp curry powder to 1tbsp hot ... Read morelight oil in pan, allow to thicken and roast very lightly; add a quarter cup of water (stand back!) and allow to evaporate down to former state. Repeat (I don't know the science behind this, but this is the way my mother's always done it, so I just follow). After second addition of water, allow to come back up to temperature (but not to reduce) and add meat. Stir to coat and allow to cook for two or three minutes. Add enough water to barely cover meat and bring to boil, reduce to simmer. When liquid has reduced by half, meat should be cooked (if white; if dark, add a bit more and allow to reduce again). Reduce heat and add 1/4 cup of coconut milk, finely sliced carrot, and green beans (if you like veggies softer rather than crisper, add them before this). Continue cooking for another couple of minutes--taste for seasoning and adjust as you like.