Start by chopping the onion, mincing the garlic and ginger, and blending the red bell peppers and tomatoes.

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the chopped onion to the heated oil and sauté until translucent, about 5 minutes.

Stir in the minced garlic and ginger, cooking for another minute.

Pour in the blended red bell peppers and tomatoes, stirring well, and allow to cook for about 10 minutes until thickened.

Add thyme, curry powder, paprika, salt, and pepper.

Carefully add the chicken pieces to the pot, ensuring they are well-coated with the sauce.

Add the chicken broth and whole Scotch bonnet peppers, bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes.