Marinate Chicken: In a large bowl, add chicken pieces and combine with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and curry powder. Mix thoroughly, cover with plastic wrap, and refrigerate for at least 3 hours or overnight.

Brown Chicken: Heat a skillet over medium-high heat with olive oil and brown sugar. Sear the marinated chicken for about 3-4 minutes on each side until golden brown. Transfer to a plate.

Burn Curry Powder: In the same skillet, reduce heat and add more olive oil if necessary, followed by curry powder. Cook for 2-3 minutes, stirring constantly until dark and fragrant.

Make Curry Sauce: Add minced garlic, fresh ginger, chopped bell pepper, green onions, and carrots to the skillet. Sauté for 3-4 minutes. Stir in ground allspice, adjusting with salt and black pepper.

Combine & Simmer: Pour in coconut milk and chicken stock, stirring to combine. Bring to a boil, then add browned chicken and cubed potatoes. Simmer covered for 20-25 minutes until chicken is tender.

Serve: Once chicken is fork-tender, remove from heat. Serve hot with rice or sides, garnished with chopped scallions or red pepper flakes.