De-bone chicken breasts, cut into strips and wash with a vinegar and water solution, season with salt and black pepper.
Heat Grace Vegetable Oil in a large skillet, add curry powder and allow to burn; add ginger, garlic, scotch bonnet pepper and escallion and stir.
Add chicken breasts and mix well. Allow to cook for 5 minutes.
Add Grace Coconut Milk and chicken stock, mix thoroughly.
Add thyme and the whole scotch bonnet pepper and allow to simmer for approximately 7 minutes.
To Serve: Spoon into container, garnish with green, yellow and red sweet peppers and serve with your favourite starch.
Method Note: To make chicken stock - dissolve 1 packet of Grace Cock Soup Mix in 2 cups of boiling water. Allow to stand for 10 minutes then strain. Use stock as directed.