For the Jamaican curry powder, heat all the seeds in a dry pan until smelling fragrant, add to a pestle and mortor or spice grinder with the rest of the spices and grind to a powder. Set a side until later.
For the adobo seasoning mix
Mix all the into a small pot and set aside
Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with 1 tbsp of the Jamaican curry powder mix, the adobo seasoning mix, 1tsp allspice, 1tsp dried thyme, and salt and pepper to taste.
Heat the oil in a large pot deep pan over medium-high heat. Add the onion and peppers to the pan and stir. Cook for 5 minutes until the soften but not browning
Add the spring onion, garlic, ginger and remaining Jamaican curry powder. Cook 2-3 minutes, until the curry starts to smell fragrant to cook the spices out.
Add the chicken and cook for 10 minutes to brown all sides.
Stir in the coconut milk, potatoes and carrots. Taste and adjust with salt, pepper and hot pepper sauce to your personal tastes.
Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the potatoes and carrots are softened and the chicken is tender and cooked through.
Serve! And garnish fresh chopped parsley and red pepper flakes.