Prep the chicken by cutting it up into small bite-sized pieces and washing it in vingar or lime water.
After draining the chicken, season it with salt, soya sauce, black pepper, allspice, thyme leaves, pimento seeds, onion powder, garlic powder and ginger powder.
Prep the fresh seasonings, add to a bowl and mix thoroughly.
Separate the chopped fresh seasoning in halves then and add a half portion to the chicken. Set aside the remaining half of the seasoning for making the gravy.
In a small bowl, mix the curry powder, tumeric and cumin powder.
Remove 1 tablespoon of the curry powder mixture and set aside for 'burning'.
Add the remaining curry powder mixture to the chicken.
Thoroughly rub all the seasoning into the chicken by hand or by using a large utensil.
Cover the bowl of seasoned chicken and let it marinate for 2 - 8 hours or move immediately to the next step.
Heat the cooking oil (and butter) on medium-low heat in a large skillet then add the 1 tablespoon of the curry powder mix that was set aside for 'burning'. Stir the mix quickly and thoroughly in the hot oil for approximately 15 seconds.
Add the seasoned chicken to the pot, stir it, then cover the pot and let cook on medium-high heat for 5 minutes.
After 5 minutes, add 1 cup water, stir it, then cover the pot and let it cook for 10 minutes.
After 10 minutes, stir the pot then add enough boiling water to cover the chicken. Stir the chicken once more.
Cover the pot and let the chicken cook on high-heat for 20 minutes. Remember to stir the pot every 10 minutes, and ensure the water doesn’t dry out too much.
If the water dries out 1 - 2 cups of water.
After 20 minutes, add the potatoes, the second portion of chopped seasoning and 1 - 2 cups boiling water and stir. Cover the pot and cook for a further 8 -10 minutes.
Taste a small piece of the chicken to test if the curry chicken has the desired amount of salt. You may add a 1/4 of a chicken bouillon cube or 1/2 tsp salt if needed.
Reduce the heat to medium/medium-low, stir the pot, then partially uncover it to allow the gravy to thicken (approximately 5 minutes).
Bless up and enjoy it!