In a large mixing bowl, combine the cleaned organic chicken pieces with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and curry powder. Ensure each piece is thoroughly coated, then cover with plastic wrap or a lid. For maximum flavor, refrigerate the chicken for at least 3 hours or ideally overnight.

Heat 4 tablespoons of extra virgin olive oil in a deep skillet over medium-high heat. Once hot, add 2 tablespoons of brown sugar, stirring until dissolved. Carefully sear the marinated chicken pieces for about 5-6 minutes on each side until they develop a beautiful golden-brown crust. Once browned, remove the chicken and set it aside.

In the same skillet, add a little more oil if needed and then sprinkle in the remaining Jamaican curry powder. Cook over medium-high heat for just 1-2 minutes, stirring constantly until it becomes fragrant and begins to darken.

Add minced garlic, ginger, scotch bonnet peppers, chopped green onions, carrots, and bell pepper to the skillet. Sauté these ingredients for about 3-4 minutes until the vegetables are tender and golden.

Stir in the ground allspice, sea salt, and Jamaican pepper sauce to the aromatic mixture. Carefully pour in the can of full-fat coconut milk and 1 cup of organic chicken stock. Increase the heat and bring the mixture to a boil.

Return the browned chicken pieces to the skillet, along with the cubed russet potatoes and fresh thyme sprigs. Reduce the heat to low and cover, simmering for 20-25 minutes.

Once ready, check for seasoning and adjust if needed. Plate the Authentic Jamaican Curry Chicken alongside fluffy basmati or brown rice, garnished with chopped scallions and a sprinkle of red pepper flakes if desired.