In a medium bowl, toss chicken cubes with 1 tablespoon of the curry powder and a good pinch of salt and pepper.
Heat olive oil in a large soup pot over medium-high heat. Add ginger, garlic and Scotch bonnet pepper to the pan and heat until fragrant, about 30 seconds.
Add chicken to the pan and saute until browned, about 5-7 minutes, stirring frequently.
Pour chicken broth into the pan and use a wooden spoon to scrape up browned bits from the bottom of pan. Add carrots, potatoes and cauliflower to the pot along with along with another pinch of salt and pepper and the remaining 1 tablespoon curry powder. Stir well then bring to a boil. Reduce heat to low then simmer for 30 minutes.
Right before serving, stir in green peas. Serve over rice if you wish. Garnish with cilantro and scallions then enjoy.
If you can't find a Scotch bonnet pepper use a habanero pepper.