Wash chicken with white vinegar and water, remove impurities and trim excess fat. Rinse and drain well. Add 1 tsp olive oil and massage well into chicken, season with 1 tsp garlic powder, onion powder. Chicken seasoning, all-purpose seasoning, Caribbean , lemon pepper seasoning , 1 ½ tsp salt, black pepper , 1 tbsp curry powder and 1 ½ tsp turmeric. Add ½ of each fresh vegetables as well, the onions, green onions, garlic, bell peppers, thyme and ginger and scotch bonnet pepper and 4 all spice berries . Using your hands massage well into chicken. Cover and marinade at least 1 hour , the longer the better (If you can overnight, even better)

Remove from refrigerator and bring to room temperature before cooking. Heat remaining 2 tbsp olive oil on medium heat, add remaining fresh vegetables the onions, green onions, garlic, bell peppers, thyme and ginger, scotch bonnet pepper and sauté for 2 minutes, stirring constantly, add the remaining 1 tbsp curry powder, and 1 tsp turmeric powder, stir well to combine and cook for 2 minutes stirring constantly. Add seasoned chicken and the remaining 4 all spice berries and, cover and cook for 15 minutes, not adding any liquid, stirring constantly, let it slowly cook into its own juices. ( curry will burn if too high or stick to bottom of pot if too dry and you are not stirring ). Add coconut milk and stir well to combine, cover and cook for 30 minutes stirring constantly. Add potatoes and carrots with ½ cup chicken broth ( I like to swirl around the chicken broth in the bowl the chicken was seasoned in before adding it. Cook for 20 minutes.

Tip: Us Jamaicans like our curry chicken to be cut in smaller pieces, so a leg will get chopped into two pieces, the same for a breast, the wing will get divided the flat from the drum met, each breast about 3-4 pieces. We also love dark meat and that is why using a whole chicken is perfect you get both the white and dark meat.