In a large heavy bottomed pot, combine chicken pieces with sliced onions, minced garlic, ginger, curry powder, dried thyme, salt, and crushed stock cubes. Add half a cup of water. Cover and bring to a simmer over medium heat for 20 minutes until the chicken is tender and has released its natural juices. Strain and reserve the liquid chicken stock for later.

Heat two tablespoons of oil in a wide skillet over medium high heat. Gently sear the poached chicken pieces for 3 to 4 minutes per side until golden brown and lightly crisp on the skin. Set aside on a paper towel lined plate.

In a blender, combine the red bell peppers, plum tomatoes, one onion, and scotch bonnet peppers with a splash of water. Blend until smooth yet slightly textured.

Pour the blended pepper mixture into a wide saucepan and boil uncovered over medium heat for 15 to 20 minutes. This key step evaporates excess water and neutralizes raw tartness before frying.

In a clean deep pot, heat the remaining oil over medium heat. Add finely sliced onions and sauté for 3 minutes until translucent and fragrant. Slowly pour in the reduced pepper puree. Fry the stew, stirring frequently, for 15 to 20 minutes until the sauce deepens in color and oil begins to tiny floating pockets on top.

Stir in the reserved chicken stock, bay leaves, and additional seasoning if desired. Lower the heat to low, gently slide in the browned chicken pieces, and cover the pot. Simmer gently for 15 minutes, allowing the chicken to soak up the glorious red sauce.

Remove from heat and discard the bay leaves. Skim off any excess oil from the surface if desired. Let the stew sit covered for 10 minutes before serving so the meat relaxes into velvety tenderness.