Caribbean Rich and Thick Curry Chicken Gravy

Steps

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1. 1
   Prepare bone-in dark meat chicken, removing most of the skin and fat. Season with salt, black pepper, Masala, and Caribbean green seasoning, then marinate for several hours.
   ≈0:43
2. 2
   Heat olive oil in a pot over medium heat. Add chopped onion and stir gently.
   ≈3:04
3. 3
   Add smashed garlic and pimento pepper, continuing to stir and combine over medium heat.
   ≈3:28
4. 4
   Add ground black pepper and Caribbean green seasoning, stirring to combine.
   ≈4:45
5. 5
   Add curry powder and keep heat at medium, stirring constantly to bloom the spices and remove any raw taste, about 4.5 minutes.
   ≈5:24
6. 6
   Increase heat to medium-high and give a quick stir. The mixture will darken and begin to clump together, which is exactly what you want.
   ≈6:14
7. 7
   Add water, tomato, and scallion, bringing the mixture to a vigorous boil. Maintain high heat to cook down the liquid until you see a clear separation between oil and thick curry slurry, approximately 10 minutes.
   ≈6:42
8. 8
   Continue boiling and stirring to prevent burning. Cook for another 2 minutes until you see pronounced oil separation and a thick curry slurry base.
   ≈8:54
9. 9
   Add the marinated chicken pieces and stir to coat each piece with the curry slurry base.
   ≈10:06
10. 10
    Reduce heat to medium, cover the pot, and let the chicken release its own juices and cook through, about 12 minutes, stirring a few times and scraping the bottom of the pot.
    ≈10:32
11. 11
    Add more water to further finish cooking the chicken and increase gravy volume. Bring back to a boil and continue cooking until the chicken is completely cooked through, about 5–6 minutes.
    ≈11:00
12. 12
    Stir in ground roasted cumin and chopped culantro (or cilantro or parsley), then adjust salt to taste.
    ≈12:08