Season the Boneless, Skinless Chicken Thigh (2 pound) with the Salt (1/2 teaspoon), Green Caribbean Seasoning (1 tablespoon), Ground Black Pepper (1/4 teaspoon), and Tomato (1). Mix well.
Heat the Vegetable Oil (2 tablespoon) 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 clove), Cumin Seeds (1/4 teaspoon), 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 (1 1/2 tablespoon), 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 cup) 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 tablespoon).