Season the chicken with curry powder, salt, and black pepper.
In a large pot, heat oil over medium heat, and brown the chicken pieces.
Add onions, garlic, and ginger to the pot and sauté until the onion is translucent.
Pour in water, add 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 bell pepper and coconut milk, cook for an additional 10 minutes.
Adjust seasoning and serve hot.
This dish captures the bold flavors of Jamaican cuisine, combining tender chicken with aromatic spices and creamy coconut milk for a satisfying meal.
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