Put the cubed chicken in a clean bowl. Squeeze the lime juice from 4 limes over the chicken and pour in 2 tbsp vinegar. Mix to make sure the chicken is fully coated. Then fill the bowl with cold water and swish the chicken around to clean it. Drain the water, then repeat. Continue until the water runs clean. Drain the chicken.
Add the marinade ingredients with the chicken in a large bowl and mix until the chicken is fully coated. Cover the bowl and allow it to rest in the fridge for as least 2 hours or overnight.
When the chicken is done marinating, add 2 tbsp vegetable oil to a large pan. When hot, stir in ½ tbsp of Jamaican curry powder. This is called burning the curry (though your curry shouldn’t burn… It should bubble and become fragrant).
Add the marinated chicken and the extra marinade into the pot. Cover and allow the chicken to cook, untouched for about 8 minutes on low until it has released some of its own juices. Then turn the chicken, cover again, and cook for another 5 minutes.
Add the potato, both carrots, diced bell pepper, 2 scallions, 3 sprigs of thyme, and 1 scotch bonnet pepper into the pan. Add 1 cup coconut milk and then enough water to just barely come under the top of the ingredients. You don’t want your chicken to be fully submerged. Instead, you want to see it poking out over the top of the water. My pan used about 1 cup of water, but the size of your pan could be different.
Cover and cook for another 5-7 minutes until the vegetables and chicken. Finally, uncover the pan and allow it to cook for another 5 minutes until the vegetables are cooked and the liquid has slightly reduced.
Serve over rice and enjoy!