Preparation:

Step 1:

In a large bowl, season the chicken thighs with the Jamaican curry powder, all-purpose seasoning, salt, and pepper. Make sure the chicken is evenly coated with the spices. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For deeper flavors, you can also let it marinate overnight.

Step 2:

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken thighs. Brown the chicken on all sides, turning occasionally to ensure even cooking. This process should take about 5-7 minutes. Once the chicken is browned, remove it from the pot and set it aside.

Step 3:

In the same pot, add the chopped onion, minced garlic, scallions, scotch bonnet pepper, and fresh thyme. Sauté the vegetables and herbs until fragrant and the onions become translucent. This step helps develop the base flavors of the curry, so take your time to ensure the aromatics are well-cooked, usually about 3-4 minutes.

Step 4:

Return the browned chicken to the pot. Pour in the coconut milk and chicken broth, ensuring the chicken is submerged in the liquid. Add the diced potatoes and sliced carrot. Stir everything together, ensuring the ingredients are well mixed and the potatoes are spread out evenly to cook.

Step 5:

Reduce the heat to low, cover the pot, and let the curry simmer gently for 45 minutes. Stir occasionally to prevent sticking, and check the liquid levels. The sauce should begin to thicken, and the chicken should become tender. If the sauce thickens too much, you can add a little more chicken broth or water to loosen it up.