In a large bowl, combine the cleaned chicken pieces with browning sauce, Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and Jamaican curry powder. Mix well to ensure every piece is coated. Seal the bowl or transfer to a zip-top bag and refrigerate for at least 3 hours, preferably overnight.

Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once hot, sprinkle in brown sugar and let it dissolve for about a minute. Carefully add the marinated chicken to the skillet, browning on each side for 3-4 minutes until golden brown. Remove the chicken and set it aside.

In the same skillet, add a splash more of olive oil if necessary, and lower the heat to medium. Add an additional 2 tablespoons of Jamaican curry powder, letting it cook for 2-3 minutes until it becomes fragrant and slightly darkens.

Add minced garlic, ginger, Scotch bonnet peppers, chopped green onions, carrots, and bell pepper into the skillet with burned curry powder. Sauté the mixture for about 3-4 minutes until fragrant and vegetables soften slightly.

Pour in the can of full-fat coconut milk and 1 cup of low-sodium chicken stock, stirring well to combine all the flavors. Bring the mixture to a gentle boil. Next, return the browned chicken to the skillet along with cubed potatoes and fresh thyme sprigs. Cover the skillet with a lid and let it simmer for 20-25 minutes.

Once cooked, check for seasoning and add more salt or pepper as needed. Serve your delicious Authentic Jamaican Curry Chicken over fluffy white or brown rice.