Cut chicken into bite-sized chunks with or without the bones, put them in a pot. Roughly cut up onions, garlic, ginger and scotch bonnet, add to the chicken. Add seasoning cubes, curry, thyme and salt, stir, cover and place over medium-low heat.
Cook until the chicken is soft and has yielded its own liquid. Add a little water if it is getting too dry.
Meanwhile, chop the medium-sized onions, scrape and cut the carrot into quarter-inch slices.
Deseed and cut up both red and green peppers, cut green beans and shred cabbage roughly, set aside.
Remove the cooked chicken from the pot into a plate, set aside.
Add 1 cup of water to the stock and strain into a bowl using a fine sieve. Rinse out the pot to be sure there are no bits of bone etc. Pour the strained stock back into the pot, you should have about 2 cups, if not add water to make up the difference.
Add soy sauce, oyster sauce, seasoning cube and white pepper. Bring to a boil, taste, add salt and 1/2 teaspoon each of curry and thyme, if needed. Boil until spices are well blended about 3 minutes.
In a small bowl, mix cornflour with 3 tablespoons of water making sure there are no lumps, Set aside.
In a deep frying pan, put vegetable oil, when hot, add onions, carrot and green beans, add a little salt and saute over medium heat until the onions are transparent and carrot and green beans have softened a bit, about 5 minutes.
Add green pepper and red pepper saute for a few minutes. Then separate cabbage bits, add and stir around, take off the heat. (Do not overcook because it is still going to be cooked further in the stock.
Dump the vegetables into the well-seasoned stock, stir and taste.
Place over medium-high heat, stir the cornflour and pour into the sauce stirring all the time so that no lumps will form.
Leave to boil until thickened and there is no rawness from the cornflour, about one minute. Take off the heat.
Serve with rice, potatoes, pasta, couscous etc.