Directions

1. Rub chicken all over with lime (or lemon), then season all over with salt and pepper.
2. In a medium bowl, stir together turmeric, garlic, minced Scotch bonnet, curry powder, ground allspice, ginger, and thyme leaves. Add chicken pieces and, using gloved hands, massage the spice marinade all over chicken, including under the skin. Cover chicken and marinate, refrigerated, for at least 1 and up to 12 hours.
3. In large heavy-bottomed pot or Dutch oven, warm 2 tablespoons oil over medium heat until shimmering. Working in batches if necessary to avoid crowing the pot, add chicken pieces and cook, turning often, until lightly browned on both sides, about 5 minutes; be careful not to let the marinated chicken get too dark. Transfer chicken to a platter and set aside.
4. Add remaining 2 tablespoons oil to pot. Add curry powder, ginger, and cook, stirring, until lightly toasted, about 1 minute.
5. Stir in onion, carrots, and potato. Cook, until just starting to soften, about 5 minutes.
6. Add chicken back to pot along with any accumulated juices and stir to coat with aromatics and spices. Add 1 cup hot water, thyme sprigs, whole Scotch bonnet, and allspice berries and bring to a boil. Cover, reduce heat to low, and simmer 30 minutes.
7. Uncover and add 1/2 cup coconut milk, then continue to simmer, uncovered, until the sauce forms a rich, gravy-like consistency, about 15 minutes. If needed, add more water and/or coconut milk to thin an over-reduced sauce. Season with salt and pepper.
8. Serve this with rice, mango or papaya chutney, fried ripe plantains, and sliced avocado.

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