In a bowl, add the Chicken (3 pound), Salt (3/4 teaspoon), Scotch Bonnet Pepper (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Green Caribbean Seasoning (1 tablespoon). Mix well and set aside to marinate.
Trim the String Beans (4 cup) tops and cut into 1 inch pieces.
Wash and soak the string beans in a bowl with water.
In a large pot over medium heat, add in Vegetable Oil (2 tablespoon), Shallot (1), and Garlic (5 clove). Let it cook for 3-4 minutes to soften up.
Add in Cumin Seeds (1/4 teaspoon) and Curry Powder (2 tablespoon) and continue to cook on low heat for another 4 minutes, then raise the heat to medium high.
Add in the seasoned chicken and mix well, turn the heat down to medium, place the lid on and let it cook for about 5 minutes.
After 5 minutes, remove the lid and give it a good stir. Leave the lid off and cook off any remaining liquid.
Start adding the cut up string beans into the curry chicken and give it a quick stir.
In the bowl where the chicken was marinated, add Water (1 cup) and pour into the pot. Bring it up to boil, place the lid on and reduce the heat to simmer for about 20 minutes.
Continue to cook for another 10 minutes until the string beans are tender.