In a large bowl, toss the chicken pieces with 1 tablespoon of the curry powder, salt, and black pepper until evenly coated. Let it marinate at room temperature for 15 minutes to allow the spices to penetrate the meat.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the remaining curry powder, chopped onion, minced garlic, and ginger, cooking for about 3 minutes until the onion is soft and highly fragrant.

Add the seasoned chicken to the pot, searing the pieces for about 5 minutes until they are lightly browned on all sides. This helps lock in the juices and creates a deep, savory flavor base for the sauce.

Stir in the cubed potatoes, sliced carrots, and minced scotch bonnet pepper, ensuring they are well coated with the curry mixture. Pour in the chicken broth and coconut milk, then drop in the fresh thyme sprigs.

Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25 minutes. The chicken should be tender and the potatoes easily pierced with a fork by the end of this time.

Uncover the pot and simmer for an additional 5 minutes to let the curry sauce thicken slightly to your liking. Discard the thyme sprigs and serve the hot curry chicken over a bed of fluffy white rice or traditional Caribbean rice and peas.