My take on Caribbean brown stew..

Chicken thigh marinated in garlic, ginger and curry spices.
Then brown the chicken. Put veg in pan and soften add thyme, dash of sugar, scotch bonnet, more curry spices, pimentos, stock, Tom sauce and coconut essence. Pop back in the thighs. Cook on the hob for an hour slowly. I had broccoli as a side but my Dad had rice… Totally yum..