Step 1: Marinate the Chicken

1. In a large bowl, combine the chicken pieces with 1 tablespoon of Jamaican curry powder, salt, and black pepper. Toss to coat evenly. Let the chicken marinate for at least 30 minutes, or overnight for deeper flavor.

Step 2: Sear the Chicken

1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Sprinkle 1 teaspoon of curry powder into the hot oil and stir for about 30 seconds to toast the spices and release their aroma.
3. Add the marinated chicken pieces to the pot in a single layer. Sear for 3–4 minutes per side until lightly browned. Remove the chicken from the pot and set aside.

Step 3: Sauté the Aromatics

1. In the same pot, add the sliced onion, minced garlic, and chopped green onions. Sauté for 3–4 minutes, or until the onions are softened and fragrant.
2. Add the scotch bonnet pepper and thyme, stirring to combine with the aromatics.

Step 4: Build the Curry Base

1. Return the chicken to the pot. Add the remaining curry powder and stir to coat the chicken with the spices.
2. Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil.

Step 5: Add the Vegetables

1. Reduce the heat to low and add the cubed potatoes and sliced carrots to the pot. Stir to distribute the vegetables evenly.
2. Cover the pot and simmer for 30–35 minutes, or until the chicken is tender, the potatoes are cooked through, and the sauce has thickened slightly.

Step 6: Adjust Seasoning and Serve

1. Taste the curry and adjust the seasoning with additional salt, pepper, or curry powder as needed.
2. Remove the scotch bonnet pepper if you prefer a milder flavor.
3. Garnish with fresh cilantro or parsley and serve hot over steamed white rice, roti, or with hard dough bread.