Place all of the meat in a large bowl and use a fork/knife to make small holes. This will helps seasoning to penetrate (make sure the meat is blotted dry from washing it).
Sprinkle the curry powder, ground coriander, onion powder, garlic powder, ginger, black pepper, all purpose seasoning, pink salt, parsley and cilantro.
Use your hands (can wear gloves) to work the seasoning into the chicken.
Wrap the bowl and leave to marinate in the refrigerator for several hours or overnight (recommended).
On medium heat, add the olive oil to the skillet and add 1 tbsp of curry powder and cook the curry for about 1 minute.
Add the onion, scallion and garlic then proceed to saute in the pan until soft and translucent.
Now add the chicken and begin to sear the chicken until the meat turns color/seal and is no longer pink. This is will take about 10 minutes or so.
Once seared, transfer the contents of the skillet to your crockpot.
Add the bay leaves, scotch bonnet, thyme, coconut milk and knob of coconut cream (coconut butter/manna).
Switch the slow cooker on, cover the crock pot with a lid and set to cook on high for 4 hours.
45 minutes before the cooking time is done add your carrots and mixed bell peppers.
Once the cooking time has finished do a taste test and adjust for additional pink salt, black pepper or more seasoning if required.
Discard the bay leaves, scotch bonnet and thyme stems prior to serving