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Wash the chicken and season it with salt, pepper, all purpose seasoning, curry powder, pimento, onions, garlic, and thyme. Let it marinate for a few hours or overnight.
Use a Dutch pot and heat vegetable oil on medium heat. Remove the onions, garlic, and thyme from the chicken and place the chicken pieces in the pot, cooking until brown.
Once the meat is browned, mix it and add back the onions, garlic, and thyme along with 1 scotch bonnet pepper. Add chicken bisto with water and cook until the meat is tender.
For the coleslaw, finely slice the cabbage and add to a mixing bowl. Grate the carrots and add them along with mayonnaise and salad cream. Season with salt and pepper, then mix.
Add sliced spring onions and sweet corn to the coleslaw and mix again. Finish with a little vinegar.