In a bowl add some salt, pepper, chopped garlic, chopped scotch bonnet pepper, half the curry powder, all-purpose or chicken seasoning and the chicken pieces and rub them well with the mixture. Cover and refrigerate for at least 1 hour or overnight.
Heat some oil in a saucepan, add the onions and peppers. Sauté till the onions turn translucent.
Add thyme and remaining curry powder to the pan and mix it well.
Add the seasoned chicken to the pot, mix well and let the chicken cook for five minutes. Mix potato pieces and add the water.
Cook covered over medium-low flame, stir from time to time, for 25-30 minutes until liquid is thickened to a curry gravy.
Add salt and pepper per taste. Serve Hot!
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