• Add the washed chicken to a large bowl and pierce the flesh of each piece with a fork.
• Sprinkle on the Jamaican curry powder, all-purpose seasoning, ginger, black pepper, onions, scallions, and garlic.
• Use your hands to work in the seasoning, cover, and refrigerate overnight or for a few hours.
• On medium heat, add oil to a large pot.
• Add 1 tablespoon of curry powder and cook for about 1 minute until fragrant.
• Scrape off excess seasoning and place the chicken in the pot without overcrowding.
• Seal and sear both sides of the chicken until browned.
• Add the onions, scallions, and garlic and sauté until translucent.
• Add thyme sprigs and pimento berries, then stir the pot.
• Pour in hot water and bring to a rolling boil.
• Reduce heat to medium/low and simmer with the lid on for 10 minutes.
• Add sweet potato and pink salt to taste, stir, and simmer for another 20 minutes.
• Add water if gravy reduces too much and remove thyme stems before serving.

Slow Cooker Version

• Marinate chicken with curry powder, all-purpose seasoning, black pepper, ginger, onion, scallion, and garlic, refrigerate overnight.
• Scrape excess seasoning from chicken and add oil to a pan, cooking 1 tablespoon of curry powder until fragrant.
• Sear chicken until browned, then add garlic, onion, and scallion until soft.
• Transfer everything to the slow cooker, add pimento, thyme, and 1 ½ cups hot water.
• Cover and cook on HIGH for 4 hours.
• Add potatoes 45 minutes before finishing time and make a slurry with tapioca starch and water to thicken gravy.
• Add pink salt to taste and serve.