Preheat oven to 400ºF.
Lightly dust the chicken with flour. In a cast-iron pot over medium temperature, heat olive oil. Add chicken and sauté until lightly browned. Remove chicken and set aside. In the same pot, add butter, garlic, onion, ginger, scotch bonnet pepper and curry powder; sauté for about 5 minutes or until the curry turns a dark golden brown. Add the carrots, potatoes, thyme, scallions, salt and the reserved chicken; then continue to sauté for about 2 minutes. Add water and bring to a simmer. While continually stirring, add coconut milk and allow to thicken. Remove the pot from heat and set aside.