Begin by cleaning and drying your chicken drumsticks. In a large bowl, combine sea salt, black pepper, browning sauce, garlic powder, smoked paprika, onion powder, parsley, and Jamaican curry powder. Coat the chicken evenly with this mixture and refrigerate for a minimum of 3 hours or ideally overnight.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the Jamaican curry powder and sauté for about 2-3 minutes until the spices become aromatic and slightly darken in color.

Add minced garlic, freshly grated ginger, Scotch bonnet peppers, chopped green onions, and bell peppers to the skillet. Sauté these ingredients for an additional 3-4 minutes, stirring constantly until fragrant and the veggies soften.

Add your marinated chicken to the pan and sear for 3-4 minutes on each side until nicely browned.

Stir in 2 tablespoons of low-sodium soy sauce, 1 cup of low-sodium chicken stock, hot sauce to taste, and 1 cup of coconut milk. Bring to a gentle boil, then add cubed potatoes, chopped carrots, and thyme. Reduce heat to low and simmer uncovered for about 20 minutes.

Once the chicken is tender and the sauce is thickened, remove from heat. Garnish with fresh parsley or red pepper flakes. Serve hot over rice or alongside sautéed vegetables.