A creamier version of the classic using rich coconut milk to balance the scotch bonnet heat.
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Season the chicken pieces with salt, pepper, and 1 tablespoon of the curry powder; let marinate for at least 30 minutes.
Heat the oil in a large pot over medium-high heat and sear the chicken until browned on all sides, then remove and set aside.
In the same pot, add the onion, garlic, and ginger, sautéing for 3 minutes until softened and fragrant.
Add the remaining 2 tablespoons of curry powder to the oil and toast for 1 minute to bloom the spices.
Return the chicken to the pot and add the cubed potatoes, thyme sprigs, and the whole scotch bonnet pepper.
Pour in the coconut milk and chicken broth, stirring gently to combine all ingredients.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened.
Remove the scotch bonnet pepper and thyme stems before serving over warm white rice.
