Step 1

Place all of the meat in a large bowl and use a fork/knife to make small holes. This will helps seasoning to penetrate (make sure the meat is blotted dry from washing it).

Step 2

Sprinkle the curry powder, ground coriander, onion powder, garlic powder, ginger, black pepper, all purpose seasoning, pink salt, parsley and cilantro.

Step 3

Use your hands (can wear gloves) to work the seasoning into the chicken.

Step 4

Wrap the bowl and leave to marinate in the refrigerator for several hours or overnight (recommended).

Step 5

On medium heat, add the olive oil to the skillet and add 1 tbsp of curry powder and cook the curry for about 1 minute.

Step 6

Add the onion, scallion and garlic then proceed to saute in the pan until soft and translucent.

Step 7

Now add the chicken and begin to sear the chicken until the meat turns color/seal and is no longer pink. This is will take about 10 minutes or so (it's normal for the chicken to extract its own juices).

Step 8

Once seared, transfer the contents of the skillet to your crockpot.

Step 9

Add the bay leaves, scotch bonnet, thyme, coconut milk and knob of coconut cream (coconut butter/manna).

Step 10

Switch the slow cooker on, cover the crock pot with a lid and set to cook on high for 4 hours.

Step 11

1hr-45 minutes before the cooking time is done add your carrots and mixed bell peppers.

Step 12

Once the cooking time has finished do a taste test and adjust for additional pink salt, black pepper or more seasoning if required.

Step 13

Discard the bay leaves, scotch bonnet and thyme stems prior to serving