Combine organic chicken with browning sauce, Jamaican green seasoning, and curry powder in a large bowl. Cover and refrigerate for at least 3 hours or overnight.

Allow chicken to sit at room temperature for 30 minutes before cooking.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 teaspoon of brown sugar and let it dissolve. Add marinated chicken pieces and cook for 3-4 minutes per side until golden brown.

Remove chicken from skillet and set aside.

In the same skillet, add another tablespoon of olive oil and stir in Jamaican curry powder, cooking for 2-3 minutes.

Add minced garlic, grated ginger, chopped scotch bonnet, diced carrots, and bell pepper. Sauté for 5 minutes.

Pour in coconut milk and chicken stock, combine, and bring to a gentle boil.

Add browned chicken and cubed potatoes, stir to submerge the chicken. Cover and simmer for 20-25 minutes.

Remove from heat and garnish with green onions before serving hot.