Wash and drain cut chicken pieces, and put in a pot.

Add spices, seasoning, onions, scotch bonnet and water, stir and put on a medium low flame.

Allow it to cook for approximately 10 to 15 minutes(please allow more time if using local chicken, I used broiler which are softer), it needs to be cooked but firm after its done to avoid breaking and loss of shape when frying. Do not allow all the water to dry up as you need it to be juicy. Allow for very little quantity of stock. If the chicken is dry, add 3 tablespoons of water, and heat it for few seconds more.

Turn off the flame and strain in a colander. Keep the stock for future cooking.

Prepare the paste. Add all the ingredients in Section Two, and mix.

Preheat vegetable oil in a pan and add a few slices of onion, you may choose to add a tiny slice of ginger for extra aroma.

Dip parboiled chicken a piece at a time into prepared paste and drop into oil.

Do not overcrowd the pan. Turn the chicken after the bottom is golden brown.

Transfer to a colander using a slotted spoon to drain excess oil.

Put in a kitchen tissue lined dish or directly to a serving plate. Garnish with green bell peppers or any desired garnish.