Creating Authentic Jamaican Curry Chicken is simple if you follow these clear steps:

1. Prepare Chicken: Wash and pat dry the chicken pieces. Place them in a large bowl.

2. Marinate Chicken: Add Jamaican curry powder, allspice, salt, black pepper, minced garlic, and grated ginger to the chicken. Mix well until evenly coated. Cover and refrigerate for at least 1 hour (or overnight).

3. Heat Oil: In a large pot or Dutch oven, heat vegetable oil over medium heat.

4. Brown Chicken: Add the marinated chicken pieces to the pot in batches. Brown the chicken on all sides for 5-7 minutes. Remove and set aside once browned.

5. Sauté Vegetables: In the same pot, add the chopped onion and sauté for about 3 minutes until translucent. Add in the green onions and bell pepper, cooking for an additional 2 minutes.

6. Add Chicken Back: Return browned chicken to the pot along with all the juices.

7. Pour Coconut Milk: Add coconut milk and place the Scotch bonnet peppers on top of the chicken. The peppers will infuse the dish with heat without making it overwhelmingly spicy if left whole.

8. Simmer: Bring to a gentle boil, then reduce heat to low. Cover the pot and allow it to simmer for 30-40 minutes, stirring occasionally.

9. Add Carrots: After about 20 minutes of cooking, stir in the chopped carrots and let cook until tender.

10. Taste and Adjust: Check for seasoning, and adjust salt and pepper as necessary. Remove the Scotch bonnet peppers if the heat is sufficient.

11. Garnish: Finish the dish with fresh cilantro if desired before serving.