Wash and pat dry the chicken thighs. Season with salt and black pepper. Marinate for at least 20 minutes.

Heat a skillet, add olive oil, and brown the chicken for 7 to 10 minutes on each side. Remove and set aside.

Chop one onion. Blend fresh tomatoes, red bell pepper, habanero, and half of the onion until smooth.

In the same skillet, sauté remaining chopped onion until translucent. Add blended mixture and simmer for 5 minutes.

Return browned chicken to the pan, add chicken stock, bouillon powder, thyme, black pepper, curry powder, and salt. Simmer for 20 to 25 minutes.

Taste and adjust seasoning. If sauce is too thick, add more stock or water. Let simmer for another 5 minutes.