Descale the chicken (curry powder, salt, thyme, pepper), season and boil with onion and garlic till white fleshed and not pink on the inside. (Use one piece as a tester) (Keep your chicken stock - it will prove vital shortly)
In a blender, pulse the second onion, garlic, scotch bonnet and the peppers
Pour pepper mix and chicken stock into a large cooking pot on medium heat and add palm oil. Allow the palm oil to melt and get infuse. Add in the stockfish also
While thats simmering, chop the spinach and ugwu and add into the pot, and increase the heat to high. cook for 5 minutes
At this point, add in the fresh prawns and periwinkle. (The spinach and ugwu will wilt which will give off more fluid - this is normal, continue to stir in)
Chop the kale and add in - mix thoroughly till fully integrated
Add in ground crayfish and further seasoning to taste. Cook for another couple of minutes
Add in the boiled chicken and stir in completely. Reduce the heat to medium/low, cover the pot and allow to cook for a further 5 minutes. Stir gently occasionally.
Take of the hob and serve with your carb of choice (or if you're like me, on its own!) Enjoy!