In a large mixing bowl, combine the cleaned organic chicken with browning sauce, green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Ensure each piece is well coated. Transfer the marinated chicken to a ziplock bag and refrigerate for 3 hours, or ideally overnight. Before cooking, allow it to sit at room temperature for 15–20 minutes for even cooking.

Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once hot, add 2 tablespoons of brown sugar and stir until it becomes wet and bubbly. Carefully add the marinated chicken to the skillet and sear each piece for 3–4 minutes on each side until golden brown. Remove the browned chicken and set aside.

In the same skillet, add a little more olive oil if needed and heat it up on medium heat. Stir in 2–2½ tablespoons of Jamaican curry powder, cooking for 2–3 minutes until it darkens in color and releases a fragrant aroma.

Introduce 3 minced garlic cloves, 2 teaspoons of minced fresh ginger, the chopped scotch bonnet peppers, chopped green onions, peeled and chopped carrots, and chopped bell pepper into the skillet. Sauté for about 5 minutes or until the vegetables soften.

Pour in one can (14 oz.) of full-fat coconut milk along with 1 cup of organic chicken stock. Bring to a gentle boil, stirring to blend flavors. Once boiling, add the seared chicken pieces, cubed russet potatoes, scallions, and thyme sprigs. Stir well to combine.

Reduce the heat to low, cover the skillet, and let the mixture simmer for 20–25 minutes. Stir occasionally to ensure the sauce doesn’t stick.

Once done, serve your delectable Authentic Jamaican Curry Chicken with your favorite side, like fluffy white rice or sautéed vegetables. Garnish with additional chopped scallions or a sprinkle of red pepper flakes.