Directions:
Season the chicken with curry powder, salt, and black pepper.
In a large pot, heat the oil over medium heat and brown the chicken pieces.
Add the onions, garlic, and ginger to the pot and sauté until the onion is translucent.
Add water, potatoes, thyme, and scotch bonnet pepper. Bring to a boil, then reduce to a simmer.
Cover and cook for about 30 minutes, or until the chicken is tender and the potatoes are cooked.
Stir in the bell pepper and coconut milk, cooking for an additional 10 minutes.
Adjust the seasoning and serve hot.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Calories: 410 kcal | Servings: 4
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