Cut and clean the chicken.
Add about 1½ tablespoon of curry powder (I used betapac), add a teaspoon of allspice, and some ginger.
Add the garlic, pepper, paprika, green seasoning or Epis (this is optional but it will add more flavor to your dish) and salt.
Then add the vegetables - bell pepper, onions, thyme, three cloves of garlic and green onion.
Mix everything together thoroughly, and cover it to marinate for 20 minutes. If you have more time, I recommend you to marinate it overnight to let all the flavors sip in the chicken.
While you wait for the chicken to marinate, cut up some carrots and potatoes.
Heat your pot to medium-high and add some oil. Once your pot is hot, start cooking the chicken until it becomes nice and golden brown. Turn it over so it cooks evenly on both sides.
Add enough water to cover the chicken then add in the peppers, onions and coconut milk. Cover the pot and let it cook for 20 minutes.
After cooking it for 20 minutes, stir it and then add in the potatoes, carrots and some bay leaves. Taste it and make sure you have enough salt, add according to your preference.
Cover it for another 20 minutes and you're done!