Begin by combining your cleaned, skinless chicken in a large resealable bag or bowl. Add the browning sauce, Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and curry powder. Seal the bag tightly and refrigerate for at least 3 hours, ideally overnight.

In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat. Once hot, sprinkle in 2 tablespoons of brown sugar, stirring until it dissolves and caramelizes slightly for about 1 minute. Sear the marinated chicken for 3-4 minutes per side, until it is golden brown. Remove the chicken and set it aside.

Using the same skillet, reduce the heat to low and add in the remaining curry powder. Toast for about 30 seconds, stirring continuously until fragrant and a shade darker.

Introduce the minced garlic and fresh ginger to the skillet, stirring for about 1 minute until they are aromatic. Then, add the Scotch bonnet peppers, chopped carrots, and bell pepper, sautéing these veggies for about 3-4 minutes until they soften.

Pour in the can of coconut milk and the chicken stock, stirring well to combine. Increase the heat to medium-high and bring the mixture to a gentle boil, which should take around 2-3 minutes.

Reduce the heat to low and carefully return the browned chicken to the skillet, along with the cubed potatoes, green onions, and thyme sprigs. Cover the skillet and let everything simmer for about 20-25 minutes, stirring occasionally.

Once you’ve reached the perfect consistency, taste and adjust the seasoning with sea salt and black pepper if needed. Garnish your dish with additional green onions or a sprinkle of red pepper flakes. Serve hot.