In a large mixing bowl combine your chicken, 1/2 your chopped onion, fresh thyme, chopped scallions, salt, pepper, tomato, ketchup, amchar massala and your chopped up scotch bonnet.

Mix ingredients in the bowl by hand thoroughly and then cover. Place in the refrigerator for 1-2 hours and let marinate.

Place your large Dutch pot on the stove and turn heat on high and let pot hot.

Lower the heat to medium and add your veggie oil and the rest of the onion and garlic. Cook for 3-4 minutes (be careful not to let your garlic burn)

Add your curry powder and stir for an additional 3 minutes to cook the raw curry taste.

Add 1/4 cup of water and continue to stir.

You should notice that the liquid in the pot is cooked off and the curry is forming somewhat like a paste.

Begin adding your marinated chicken. Turn the heat up to medium high.

Stir the chicken to coat the pieces with the curry.

Place the lid on the pot for about 15-20 minutes. About 8 minutes in, check and stir the chicken. Recover with lid and let cook for the remainder 15-20 minutes.

After the 15-20 minutes add your potatoes and the rest of the water. Turn your heat up to high and bring to a boil. Place the lid half way on to cook off some of the liquid.

Chicken curry is done when meat begins to fall off the bone and a nice gravey forms.

Note - you can add more water if needed for gravey.