Step 1: Begin by preparing your protein. If using chicken, cut it into 1-inch pieces and season generously with half of the curry powder, salt, and black pepper. If using chickpeas, drain and rinse them well.
Step 2: Heat 1 tablespoon of olive oil or coconut oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken (if using) and sear until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Step 3: Add the remaining 1 tablespoon of oil to the same pot. Add the chopped onion, bell peppers, and garlic. Sauté for 5-7 minutes, until the vegetables begin to soften and become fragrant. If using a Scotch Bonnet, add it now (whole or sliced, depending on desired heat) along with the other aromatics.
Step 4: Stir in the remaining curry powder and cook for another 1-2 minutes, stirring constantly. This toasts the spices, bringing out their full aroma and deepening the flavor.
Step 5: Pour in the full-fat coconut milk, vegetable broth, and diced tomatoes. Add the bay leaf and fresh thyme sprigs. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.
Step 6: Add the seared chicken back into the pot (or add the rinsed chickpeas if using as a vegetarian option). Stir in the chopped sweet potato and spinach. Continue to simmer, covered, for another 15-20 minutes, or until the sweet potatoes are tender and the chicken is cooked through. The spinach will wilt quickly.
Step 7: Taste and adjust seasoning. You might need more salt, pepper, or a pinch of sugar to balance the flavors. Remove the bay leaf and thyme sprigs.
Step 8: While the curry simmers, cook your rice according to package directions.
Step 9: To serve, spoon a generous portion of cooked rice into a bowl. Ladle the rich Caribbean curry over the rice. Garnish with fresh cilantro and a squeeze of lime juice.