Authentic heavy-bottomed pot method to achieve the perfect 'burnt' curry flavor profile.
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Season the meat with 2 tablespoons of curry powder, salt, pepper, garlic, and ginger; let marinate for at least 2 hours or overnight.
Heat the vegetable oil in a heavy-bottomed Dutch pot (Dutchie) over medium-high heat until shimmering.
Add the remaining 2 tablespoons of curry powder to the hot oil and stir constantly for 1-2 minutes until the curry turns a dark, toasted brown. This 'burns' the curry to release the deep oils and prevents a raw taste.
Add the marinated meat to the pot, searing it in the toasted curry oil until browned on all sides.
Stir in the chopped onions, pimento seeds, and thyme, cooking for 3 minutes until the onions are translucent.
Pour in the boiling water (and coconut milk if using) until the meat is just covered; reduce heat to low, cover the Dutchie tightly, and simmer for 45-60 minutes.
Add the cubed potatoes and the whole Scotch Bonnet pepper (do not burst it unless you want extreme heat), then continue to simmer for another 20-30 minutes.
Once the meat is tender and the sauce has thickened into a rich gravy, remove the thyme stems and Scotch Bonnet before serving over white rice.
