The classic island staple with bone-in chicken, scotch bonnet, and hearty potatoes.
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Season the chicken with salt, pepper, and 2 tablespoons of the curry powder; let it marinate for at least 30 minutes.
Heat the 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 to release the aromatics.
Add the chicken pieces to the pot and brown them on all sides, then stir in the onions, garlic, and ginger.
Pour in the chicken broth until the meat is mostly submerged, then add the thyme and the whole scotch bonnet pepper.
Reduce heat to low, cover the pot, and simmer for 20 minutes.
Add the cubed potatoes to the pot and continue to simmer for another 20-25 minutes until the chicken is tender and the sauce has thickened.
Remove the scotch bonnet pepper and thyme stems before serving over white rice or rice and peas.
