In a large bowl, add your freshly cleaned + rinsed chicken along with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.

In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet in texture and semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate.

In the same deep skillet or pot over medium-high heat, add another 2 Tbsps olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and fragrant, about 2-3 minutes.

Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers, sautéing until fragrant and golden. Add the allspice, salt, and black pepper, stirring until combined.

Pour in the coconut milk, chicken stock/broth, and pepper sauce, stirring until combined. Let the mixture boil for a minute or so before adding the chicken, cubed potatoes, crushed scallion, and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done.

To serve, enjoy the curry chicken with your favorite side, garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.