Using boneless thighs for a faster cooking time without sacrificing the deep turmeric flavor.
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Season the chicken pieces with salt, pepper, and one tablespoon of the curry powder; let sit for 10 minutes.
Heat the oil in a large skillet or pot over medium-high heat.
Add the remaining curry powder and turmeric to the hot oil and stir for 30 seconds to 'bloom' the spices until fragrant.
Add the chicken pieces to the pot and brown them on all sides for about 5 minutes.
Stir in the diced onion, garlic, and ginger, cooking until the onion becomes translucent.
Add the cubed potatoes, chicken broth, thyme sprigs, and the whole Scotch Bonnet pepper if using.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is tender and potatoes are soft.
Remove the thyme sprigs and the whole pepper before serving over steamed white rice.
