Begin by cleaning the organic chicken, then coating it with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Ensure the chicken is well-coated, then place it in a sealed container in the refrigerator. Let it marinate for at least 3 hours, or overnight for maximized flavor and tenderness.

In a deep skillet, heat 4 tablespoons of extra virgin olive oil and 2 tablespoons of organic brown sugar over medium-high heat. Once the sugar is semi-dissolved, add the marinated chicken, searing each piece for 3-4 minutes on both sides until they develop a beautiful golden-brown crust. Remove the browned chicken from the skillet and set aside.

In the same skillet, add a splash more of olive oil, then introduce 2 tablespoons of Jamaican curry powder to the hot oil. Stir continuously for about 2-3 minutes until the spices become fragrant and deepen in color.

To the skillet, add minced garlic, fresh ginger, chopped scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté for about 5 minutes until the vegetables are softened and aromatic. Next, stir in 1 teaspoon of ground allspice, salt, and black pepper. Gradually pour in one can of full-fat coconut milk and one cup of low-sodium chicken stock, bringing the mixture to a lively simmer.

Return the browned chicken to the skillet, then fold in the cubed russet potatoes and fresh thyme sprigs. Mix everything thoroughly and reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes until the chicken is tender and the sauce has thickened beautifully.

Once cooked, serve your Authentic Jamaican Curry Chicken hot, garnished with additional chopped green onions or chili flakes for a kick.