Start by combining the organic chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and curry powder in a large ziplock bag. Seal it tightly, gently shaking to coat the chicken evenly. Refrigerate for at least 3 hours, or ideally overnight for enhanced flavor. Before cooking, let it sit at room temperature for 15-20 minutes to ensure even cooking.

Heat a large skillet over medium-high heat and add a tablespoon of extra virgin olive oil. Once the oil is shimmering, dissolve a teaspoon of brown sugar, then add the marinated chicken. Sear each piece for about 3-4 minutes on each side until golden brown and crispy. Once browned, remove the chicken from the skillet and set aside on a plate while you prepare the next step.

In the same skillet, add a little more olive oil if necessary and then sprinkle in the Jamaican curry powder. Stir continuously for 2-3 minutes until the spices darken slightly and release their fragrant aroma, ensuring you don't burn them.

Add finely chopped garlic, fresh ginger, bell peppers, carrots, and green onions to the skillet with the toasted spices. Sauté everything together for about 2-3 minutes or until the vegetables are softened and fragrant, stirring occasionally.

To the sautéed vegetables, stir in ground allspice, sea salt, and freshly cracked black pepper for seasoning. Then, pour in a can of full-fat coconut milk and about one cup of organic chicken stock. Bring the mixture to a gentle boil while stirring, then lower the heat and carefully reintroduce the browned chicken and cubed russet potatoes to the skillet.

Reduce the heat to low and cover the skillet, allowing the curry to simmer for 20-25 minutes. Stir occasionally to prevent sticking and to check for the right consistency. The potatoes should be tender, and the sauce will thicken beautifully.