Clean chicken with lemon juice or apple cider vinegar, place in a bowl.Use hard chicken because the taste is richer than that of the soft one.

Prepare marinade by mixing 1 cooking spoon of veg oil with thyme it should be of fine particles,1tbs of tomato sauce,black,white pepper,onion powder,small portion of grated ginger and garlic,2 crushed stock cubes and pinch of salt.stir well to ensure ingredients well mixed.

Add chicken in your marinade,toss and massage the seasonings to ensure all pieces are well coated and allow to marinate for 1/2hr.

Cut onions into thin slices, remove seeds from scotch bonnet peppers and blend with hand blender into coarse not smooth and do not add water.

After your chicken have marinade,place in a pot and cook do not add water because,by the time it starts boiling water will seep out from the chicken, cook until soft and allow all moisture to dries up.

Take them out,pour veg oil in a dry pot and heat it up, fry chicken until golden brown.

MAKING THE SAUCE:-Heat 4tbsp oil in a pan and fry sliced onions until brown, add remaining crushed garlic and ginger,garam masala,soy sauce,2 cubes, and ensure the ingredients are fully incorporated into the sauce for several mins.Add scotch bonnet and fry on low heat.

Use spatula to mix in fried chicken,stir well till the popping red peppers coated every inch of the chicken. Transfer it to dish for serving.You can garnish with lemon or lime slices, chopped coriander leaves or parsley.BEST SERVE WITH JOLLOP,OR FRIED RICE.