Mix the Chicken in the chopped Onion, Tomato, Green Seasoning, Scotch Bonnet Pepper (just throw the two halves in) and Salt and Pepper. Cover and marinate overnight if possible, but for at least 2 hours.
When your ready to cook the chicken, heat the Coconut Oil on medium high heat. Add the Curry Powder and Cumin to the oil and fry for a couple mins. It will get a bit dry. Add a 1/2 cup of water and cook for a couple mins more. Take one of the Scotch Bonnet halves out of the marinade and add it to the spices. You can use both halves if you like but with only one half, my girl can eat it no problem and it still has a little kick.
Pull the Chicken out of the marinade and shake off any veggies that stick and set aside. Drain the liquid from the left over veggies otherwise it gets weird when you cook it. Add the veggies to the spices and continue to cook. Cover and turn the heat down to medium.
Keep cooking the Onions and Tomatoes until they start to melt into a sauce. Keep adding a bit of water here and there if you need to. It can take a while for the Tomatoes to melt into a sauce. You want this to turn into your gravy and its best if its not really chunky.
Add the Chicken to the skillet and stir to coat it with the gravy. Cover and let it cook for about 20 mins. Check it every once in a while to stir and add water if needed. The Chicken will release its juices so you shouldnt need too much water.
After 20 mins, check the Chicken. If there is no pink in the middle, your done!
Scoop out the Curry Chicken and serve it with rice or a Roti or both. Enjoy!