Step 1

Season chicken with, salt, pepper and curry spice and set aside

Step 2

In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.

Step 3

Remove chicken and set aside. Drain oil and leave about 2 tablespoons

Step 4

Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables

Step 5

Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.

Step 6

Salt I used about 1 teaspoon and ½ teaspoon chicken bouillon (adjust to taste)

Step 7

Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.

Step 8

About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.

Step 9

Remove adjust for salt if necessary and serve