De-bone chicken breast, cut into strips and season with salt and black pepper (regular chicken seasoning also)

Heat vegetable oil in a large skillet, add curry powder and alow to burn.

Add chopped ginger, minced garlic, scotch bonnett pepper and escallion and stir.

Add chicken breast. and combine thoroughly. Allow to cook for 2 minutes.

Add coconut milk and chicken stock, mix thoroughly. Add thyme and whole scotch bonnet pepper. Allow to simmer for approximately 7-10 minutes.

Spoon into service container; garnish with green, yellow, red sweet peppers.