This zesty dish goes great with a side of rice and beans.
Heat the veggie oil in a skillet over medium-high heat. Add the onion, tomato, garlic, curry powder, habanero pepper, and thyme to the skillet. Cook and stir that stuff until the onion turns golden, about 7 minutes. Stir in the chicken and continue cooking until the chicken is lightly browned, about 5 minutes.
Pour the water into the skillet and turn the heat down to low. Put a cover on and let it simmer until the chicken is no longer pink at the center, about 30 minutes. Season with salt.