30-Minute Chicken Curry

Season the Boneless, Skinless Chicken Thighs (2 lb) with the Salt (as needed), Green Caribbean Seasoning (1 Tbsp), Ground Black Pepper (as needed), and Tomato (1). Mix well.

Heat the Vegetable Oil (2 Tbsp) in a heavy pot (you could use a nonstick pot to cut back on the amount of oil you use) on medium heat.

Add the Onion (1), Garlic (4 cloves), Cumin Seeds (as needed), and 2 of the Red Bird's Eye Chili Pepper (3) whole and break one into pieces for the raw heat. By cooking them whole, you’ll get a lovely flavor and not that raw heat many people cannot handle. Turn the heat down to low and cook gently for 3 minutes.

Add the Curry Powder (4 tsp), mix well, and toast the spices which make up the curry and to cook off any “raw” curry taste at the end. Heat still on low – 3 minutes, it will go darker and clump.

Turn the heat up to medium-high and start adding the seasoned chicken (it’s ok if the tomato goes in) – stir well to pick up all the curry goodness from the bottom of the pot and to coat the chicken pieces. Stir well and cook uncovered for 4-5 minutes.

Turn up the heat to burn off all liquid which sprouted naturally – about 3 minutes. Try to get back to the oil you started off with – it will infuse the chicken with the curry flavor.

Put the Water (1 1/2 cups) in the same bowl you marinated the chicken in, swish around before now adding to the pot and bring to a boil.

Cook uncovered until the chicken is fully cooked and you achieve the consistency of gravy you like – about 5-7 minutes.

Taste for salt and adjust accordingly, then turn the heat off and add the Fresh Cilantro (1 Tbsp).