Season the Chicken (4 pound) with the Salt (3/4 tablespoon), Amchar Masala (1/2 teaspoon), Ketchup (1 tablespoon), Green Caribbean Seasoning (1 teaspoon), Onion (1/2), Scotch Bonnet Pepper (1/2), Ground Black Pepper (1 dash), and Tomato (1) to the bowl with the chicken, and stir so everything gets coated. Let it marinate for at least one hour.
In a fairly large pan, heat the Vegetable Oil (3 tablespoon) on high heat and add the Onion (1/2) and Garlic (2 clove). Allow this to cook for a few minutes until the onions go soft and start to go a bit brown. Then turn the heat to medium and add the Madras Curry Powder (1 tablespoon) and stir. The next step is to add the Water (6 tablespoon), turn the heat down to low, and allow this to cook for 3-4 minutes. This will bring out the true aroma of the curry.
As the liquid burns off it’s time to start adding the pieces of seasoned chicken to the pot. Turn the heat back up to high and stir each piece so it gets in contact with the cooked curry. After you’ve added all the seasoned chicken, turn the heat to medium-low and cover the pot.
After 15 minutes remove the lid and turn the heat up to high. We’ll now burn off that liquid. As the liquid burns off from the pot (make sure you keep stirring) you’ll see nothing but a bit of oil at the bottom with a sort of curry paste, this is the good stuff.
In the same bowl, you seasoned the chicken add the Water (1 1/2 cup) so we can pick up any remaining seasoning that was left behind. Now add the water from the bowl to the pot to continue the cooking process.
Bring to a boil, then lower the heat to a gentle simmer with the pot covered (stir occasionally). After 20 minutes, remove the cover and check the sauce or gravy to see if it’s the consistency you like.