Wash chicken and cut off all fatty pieces (best done semi-frozen). Cut in bite size pieces or small.

Season chicken with all above ingredients up to the curry powder. Cover in a medium seasoning bowl and marinate in fridge for at least 2 hours.

Peel and cut potatoes in 1-1/2" cubes. Place in a bowl of water until ready to cook. Peel & cut carrots into small rounds, set aside. Peel and cut up onion, set aside seperately.

Mix coconut water and add an extra 1/2 cup of water, set aside.

Heat a small pot of water on high heat until boiling. Add potatoes & carrots and boil around 5-8 minutes, drain.

Heat a large skillet on high heat. Add oil. After about 1 minute or when hot, add the chicken and stir fry until no longer pink, about 5 minutes. Add coconut milk and water mixture along with potatoes and carrots. Add pepper of choice if using, i would suggest minced up scotch bonnet pepper. Turn heat to medium, cover and simmer about 5 8 minutes. Add onion, stir and check if potatoes are cooked, cook a few more minutes if desired. Add a little more water if desired. Season to taste.