Low and slow simmered chicken that falls off the bone with pimento berries and thyme.
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Season the chicken pieces thoroughly with salt, pepper, and 2 tablespoons of the curry powder; let marinate for at least 30 minutes.
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the remaining 2 tablespoons of curry powder to the hot oil and 'burn' the curry for 1 minute until fragrant and dark.
Brown the chicken pieces in batches until the skin is golden, then remove and set aside.
In the same pot, sauté the onions, garlic, and ginger until softened, scraping up the flavorful bits from the bottom.
Return the chicken to the pot along with the chicken stock, pimento berries, thyme sprigs, and the whole Scotch Bonnet pepper.
Lower the heat to a simmer, cover tightly, and cook for 45 minutes before adding the cubed potatoes.
Continue simmering for another 30-40 minutes until the chicken is falling off the bone and the sauce has thickened into a rich gravy.
