CHICKEN CURRY (boneless w/ potatoes)

1 1/2 - 2 lbs. chicken breast (cut into pieces)
1 large onion (chopped)
2 scallions (finely chopped)
4 garlic cloves (minced)
1 can coconut milk (13.5 -14 oz-unsweetened)
1 cup water
3 tbsp. curry powder (if possible, use a good Caribbean curry powder like Chief or Lalah's curry powder)
Oil for frying
2 chicken bouillon cubes (crushed) -or- salt to taste
2-3 large potatoes (cut into medium/small squares)
Salt and pepper (to taste)

In a bowl, season chicken with 1 tbsp curry, 1 cube and a little black pepper and set aside. Add 2 tbsp. curry powder & 1 cube to 1 cup water and mix thoroughly (set mixture aside). Heat oil in a pot and lightly cook onions, scallions and garlic (about 1-2 minutes). Add seasoned chicken to onions, scallions and garlic (stirring occasionally for about 2-3 minutes until chicken is lightly brown). Add curry mixture and continue to saute for about 2 minutes then add coconut milk and potatoes; stir and bring to a boil (high fire). Turn heat down and let simmer for about 20-30 minutes (stirring occasionally & making sure potatoes are tender).  **Taste sauce while cooking and add salt and pepper (to taste) if needed. Serve over white rice or with Roti.