2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 cup water
1/2 teaspoon salt, or to taste
Heat vegetable oil in a
skillet over medium-high heat; cook and stir onion, tomato, garlic,
curry powder, habanero pepper, and thyme until onion is golden, about 7
minutes. Stir in chicken and cook until chicken is lightly browned,
about 5 minutes.
Pour water into the
skillet, reduce heat to low; cover and simmer until chicken is no longer
pink at the center, about 30 minutes. Season with salt.