1 Marinate the chicken: in a large bowl combine chicken pieces, 1 tbsp curry powder, salt, black pepper and lime juice. Toss, cover and refrigerate for at least 30 minutes (or up to 2 hours).

2 Bloom the curry: heat 1 tbsp oil in a heavy skillet or pot over medium heat. Add remaining 1 tbsp curry powder and turmeric; stir for 30 seconds until fragrant to bloom the spices.

3 Brown the chicken: add marinated chicken pieces (shake off excess marinade) and brown on all sides for 6–8 minutes. Remove chicken and set aside.

4 Sauté aromatics: in the same pot add remaining 1 tbsp oil. Sauté the sliced onion, scallions, Scotch bonnet, garlic and ginger until softened and fragrant, about 3–4 minutes.

5 Deglaze and build the sauce: return chicken to the pot. Add chicken stock, coconut milk (if using), thyme, brown sugar and the remaining curry powder if you like a stronger curry flavor. Stir to combine.

6 Add vegetables: add cubed potatoes and sliced carrot. Bring to a gentle boil, then reduce heat to low, cover and simmer for 25–30 minutes until chicken is cooked through and potatoes are tender.

7 Adjust seasoning and thicken: remove lid and simmer an additional 5–10 minutes to thicken the sauce if needed. Taste and adjust salt, pepper or a squeeze of lime as desired.

8 Finish and serve: discard thyme sprigs if used. Garnish with chopped scallions or parsley and serve hot with steamed rice, rice & peas, or fried plantains. Enjoy!