Heat up a pan, add coconut oil. Next add onions, sauté, add green bell pepper, chopped scotch bonnet, ginger, garlic. Add tomato puree and fry till sour taste is gone (about 4 minutes)Next add coconut milk, add chicken stock and allow to boil and reduce. Add coconut milk to the pot, the chicken stock and add potatoes. Next pour coconut milk into the pan, chicken breasts and stir to combine.

Source: The Guardian June 22, 2019 03:22 UTC