In a large mixing bowl, combine the cleaned organic chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and curry powder. Ensure the spices coat each piece evenly. Cover the bowl and refrigerate for at least 3 hours; overnight marination enhances flavor.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, searing for about 3–4 minutes on each side until golden brown.

In the same skillet, drizzle in another tablespoon of olive oil and reduce heat to medium. Add the Jamaican curry powder and stir continuously for 2–3 minutes until it becomes fragrant and slightly darkens.

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

Pour in the full-fat coconut milk and organic chicken stock into the skillet, stirring well. Once boiling, carefully add the browned chicken, cubed potatoes, fresh thyme sprigs, and adjust the seasoning. Reduce heat to a simmer and cook for 20–25 minutes.

When your Authentic Jamaican Curry Chicken is finished cooking, serve hot over fluffy rice or your favorite sautéed vegetables.