Step 1
Cut chicken into pieces and clean by removing the excess fat, then wash with flour (about 3 tablespoons) or juice of 1 lime or lemon and drain. Then wash twice in just water, drain well and set aside.

Step 2
In a blender or food processor add the chopped green herbs, garlic, half of sliced hot pepper and chopped pimientoes, quarter cup water and blend to make green seasoning (or if you already have stored in the refrigerator just use four tablespoons).

Step 3
Season the chicken by adding the green seasoning, black pepper and salt. Mix well and set aside to marinate for one hour.

Step 4
In a cup, add curry, geera, masala and mix with just enough water to form a paste.

Step 5
Hot oil in a deep heavy pot. Saute onion, garlic, half of hot pepper and pimientoes for 2 minutes. Add the curry paste and stir constantly until golden brown.

Step 6
Add the marinated chicken, use the pot spoon to scrape the settled green seasoning (if any) in the bowl into the pot and stir well to coat evenly. Cover and let simmer over medium heat for 15-20 minutes, while the chicken springs and cooks in its own juices. Stir gently every five minutes to avoid sticking.

Step 7
When most of the liquid has evaporated, continue to stir fry for a few seconds allowing the flavors to develop and scraping the bottom of the pot with the spoon to prevent it from sticking and burning.

Step 8
Add water (don’t drown the meat, keep the water below meat level) and stir. Bring to a boil, lower heat to medium, cover and let cook for about 20-25 minutes or until tender and the sauce has thickened to form a gravy. Taste for salt and adjust accordingly.

Serve with roti, rice or anything nice.