Jamaican Curry Chicken Stew

Clean chicken, by removing excess fat and skin. Wash with water and distilled vinegar, lemon juice, rinse and drain properly, pat dry. Drizzle 1 tbsp oil onto chicken and massage well into the chicken, season with 2 tbsp curry powder 1 tbsp turmeric powder, minced garlic, onions, bell peppers, thyme, green onions, whole all spice berries and ginger. Using your hands ( put on a glove, curry stains your nails) Rub seasonings well into chicken , cover and marinade at least 1 hour. Heat remaining 2 tbsp oil on low, add the remaining ½ tbsp curry powder and 1 tbsp turmeric powder, using a spoon or spatula stir consistently for 1 minute. Turn heat up to medium, add the seasoned chicken and stir well to combine. Cover and cook for 30 minutes , stirring constantly. ( The chicken will produce its own juices and so this allows the chicken to cook in its own juices. Add the coconut milk , stir well co combine, cover and cook for 30 minutes stirring a couple of times. After 30 minutes add the potatoes and carrots , the chicken broth ,stir well to combine. Cover and cook for 20 minutes, if you feel the gravy needs thickening, use the back side of spoon and smash a few of the potatoes , then stir well to combine.