Mix the spice base

• In a bowl, combine the brown sugar, Jamaican curry powder, all purpose seasoning and smoked paprika.
• Add the salt and a splash of olive oil and mix into a paste.

Coat the chicken

• Rub the spice paste all over the chicken pieces, including the neck.
• Add a little more olive oil to the pan.

Build the aromatics

• Add a couple of tablespoons of Jamaican curry powder to the pan with the cinnamon, whole cloves and grated nutmeg.
• Stir in the spring onion, garlic, ginger, carrot, pepper and Scotch bonnet.
• Season with salt and cook until everything softens.

Sear the chicken

• Add the chicken to the pan over high heat and sear the pieces.
• Cover with a lid and simmer.

Add coconut milk and stock

• Pour in the coconut milk and the chicken stock.
• Add the fresh thyme and stir well.

Add the potatoes and simmer

• Add the potatoes and turn up the heat so everything is submerged.
• Cover and simmer on low-medium heat until the chicken is cooked and the sauce thickens.

Finish

• Season generously with black pepper.
• Stir and serve while the sauce is thick and silky.