Rinse chicken with water. Cut into bite size pieces. Place in salt water.

Pat dry. Chop onion, peppers, tomato & scallon. Add 2tbs curry powder, all spice, black pepper to chicken. Add vegetables (except carrots) & minced garlic. Marinate overnight in the fridge.

Over medium heat add olive oil & 2 tbs curry powder. Add seasoned chicken mixture to pan, let brown 10 minutes. Chop potatoes & put in water so they don't turn. Chop carrots.

After 10 minutes, add potatoes, carrots & thyme. (Fresh is better, but my store didn't have any). Add vinegar. (Your choice to add water, I added half of the potato water to get a little sauce for rice). Add some more curry powder & black pepper. Allow to simmer on medium-low to low for 45 minutes with the lid on. Serve over white rice. Add a sprinkle of salt if desired.