Cut your veggies into desired shapes and keep aside. 

Heat some oil in your wok and at this point, you could throw in the optional curry and thyme(Just a pinch)  to fry a short while. Following this, throw in the spring onions and sliced scotch bonnet 🌶 and sauté it for a while with one or 2 seasoning cubes. That done, pour in the coconut milk and allow it to simmer, then pour in the cabbage and carrots and cook briefly.

Pour in your stock and then add your turmeric blend,  and later on add your chickens. Check and adjust for seasonings and add some blended dry pepper if needed. After a short while, take your wok off the heat and your sauce is ready.