In a large mixing bowl, combine the chicken with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and curry powder. Marinate for 3 hours or overnight.

Heat olive oil in a deep skillet over medium-high heat. Sprinkle in brown sugar and stir until it dissolves. Sear the marinated chicken pieces for 3-4 minutes on each side until golden brown.

In the same skillet, add more oil if needed, then stir in curry powder, cooking for 2-3 minutes until dark brown and fragrant.

Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté for 2-3 minutes until aromatic.

Pour in coconut milk and chicken stock, stirring well. Bring to a gentle boil, then return the browned chicken with cubed potatoes and thyme.

Reduce to a simmer and cover. Cook for 20-25 minutes until chicken is tender and sauce thickens. Stir occasionally.

Serve the Jamaican Curry Chicken over rice or with veggies. Garnish with sliced scallions and red pepper flakes if desired. Enjoy!