Cut the dark chicken meat into roughly 6 cm squared pieces cleanly with a cleaver and set aside.
In a large pot or saute pan, heat oil (2 tbsp) to medium and toast your spices (curry powder and black pepper) until golden brown and fragrant (1-2 min).
Immediately, sear the dark meat pieces in the spiced oil until golden brown (5 min).
Reduce the heat to a simmer and add vegetables.
Simmer for an additional 20 min until the chicken is cooked through and tender.
Serve generously over a bed of rice or use it as the filling of your favourite roti shell. Enjoy heartily!
