Combine chicken, thyme, Scotch Bonnet pepper, green seasoning and 4 tablespoons of the curry powder.
Place in a ziploc bag, seal and shake to coat the chicken well. Place in refrigerator overnight.
Heat oil. Add chicken pieces and fry for 3-5 minutes until a little browned. Remove from pot.
Add onion, garlic and remaining curry powder. Fry 1-2 minutes, until onions are softened.
Add water and salt and return the chicken pieces to the pot. Make sure you include the Scotch Bonnet from the marination.
Bring to a boil. Reduce to a simmer and cook for 20 minutes.
Add potatoes and cook another 10-15 minutes, until potatoes are cooked through.
Add parsley and salt, as needed. Stir to combine.
Serve with rice or roti.