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Season the chicken pieces with salt and pepper.
In an enormous skillet or pot, heat the oil over medium-high intensity. Add the chicken and cook until sautéed on all sides. Eliminate the chicken and put it away.
Add the curry powder to a similar skillet or pot and mix until fragrant, around 30 seconds.
Add the onion, garlic, ginger, and sauté for around 2-3 minutes until the onion is transparent.
Add the tomato glue and chicken stock to the pot and mix well.
Return the chicken to the pot and add the potatoes, carrot, and scotch cap pepper (if utilizing). Heat the blend to the boiling point and decrease the intensity to a stew afterward.
Cover and cook for 30-40 minutes, mixing sporadically, until the chicken is delicate and the potatoes and carrots are cooked.
Taste and change preparation on a case-by-case basis.
Serve hot with rice or roti.