Trim any fat from the chicken and cut it into 8-10 pieces. Breasts and thighs can be cut in half if desired.

Combine the meat with the garlic, onion, pepper, salt, curry powder and pepper or pepper sauce in a re-sealable plastic bag and let stand in the refrigerator for at least 1 hour.

Heat the oil in a deep skillet or stew pot over medium heat and brown the meat and vegetables until evenly cooked. Add the liquids (coconut milk and/or broth) cover and simmer for 1 hour. Correct the seasonings and add more liquid if needed.

Cut potatoes into medium sized pieces. Add the potatoes and continue to cook for 20 to 25 minutes or until potatoes are ready and the meat is falling off the bone.

Serve over hot steamed rice with a green bananas or fried plantains.