Season chicken

Clean and prepare the chicken pieces as you normally would.

Add the green seasoning, salt, black pepper, all-purpose seasoning, garlic powder, and onion powder. Mix well to coat the chicken and set aside.

Make curry paste

Combine the curry powder, water, green seasoning, onion, and garlic. Mix well and set aside.

Make curry stew chicken

Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Sprinkle in the brown sugar and allow it to melt and bubble until deep brown. Watch carefully so it doesn't burn.

Carefully add the curry paste and stir to combine with the caramelized sugar. Add ¼ cup water and cook for 2 to 3 minutes, stirring frequently.

Add the seasoned chicken and stir well to coat it in the curry mixture.

Reduce the heat to medium and cook, stirring occasionally, until most of the liquid released by the chicken has reduced.

Add 2½ cups hot water, pimento peppers, whole Scotch bonnet pepper, thyme, green onions, salt, and black pepper.

Simmer until the chicken is tender and the gravy has reduced to your preferred consistency. Add a little more hot water during cooking if needed.

Taste the gravy and adjust the salt and black pepper as needed. Remove the whole Scotch bonnet pepper before serving.

Serve hot with your favorite rice, dumplings, or Caribbean sides.