Clean and chop the drumsticks and chicken thighs into your preferred smaller pieces. I think this is necessary tbh.
Add the chicken to a large bowl with the salt, all-purpose seasoning, garlic powder, black pepper, turmeric, curry powder, dried thyme, scallions, onion, garlic, bell peppers, pimento seeds, fresh thyme, ginger, green seasoning and cilantro. Mix thoroughly until the chicken is well coated. Cover and refrigerate overnight or at least 1 hour.
Remove the chicken from the refrigerator when you're ready to cook. Heat 1 tbsp olive oil in a large pot over medium heat.Add some of the seasoned chicken and curry mixture to the pot. Do not overcrowd the pot. If needed, cook the chicken in batches.
Brown the chicken for about 5–7 minutes, turning occasionally. This step is important because you're burning the curry, which helps develop a deeper, richer curry flavor.
Once all of the chicken is browned, return it to the pot. Add enough water to cover the chicken. Bring to a simmer and cook over medium heat for approximately 25 minutes. Add a little more water, if needed.
If using carrots and/or corn, add them after the first 25 minutes of cooking. Add a little more water, move the chicken around so all sides are cooking evenly, and simmer for another 10 minutes, or until the chicken is completely cooked through. Because you've added more water and vegetables, taste the gravy and adjust your seasoning as needed.
Continue cooking until the chicken is tender and the gravy reaches your desired thickness. Enjoy 4-5 oz (about 25-30g of protein, yasss) of curry chicken per serving, keeping in mind that the bones will add weight so add a little extra to make up for the difference.
Naturally Yuly tip: I love serving this with a baked potato because it gives you that classic curry-and-potato combination while adding plenty of volume to the meal while keeping it calorie friendly.
