Season 1.6kg of bone-in chicken pieces with salt. Heat 2 tablespoons of vegetable oil in a large pot and sear the chicken for 3-5 minutes, until lightly browned. Set aside.
Add 3 tablespoons of Jamaican curry powder, 1 medium diced onion, 2 teaspoons of minced garlic, and 2 teaspoons of fresh thyme leaves. Cook, stirring, for about 5 minutes.
Stir in 2 cups of chicken broth and 1 cup of coconut milk. Simmer for about 15 minutes.
Return the chicken to the pot with 450g of potatoes and 170g of carrots, both cut into chunks. Simmer for about 10 minutes, until the potatoes are tender and the chicken reaches 165°F / 74°C.
Add 170g of green and red bell peppers, cut into chunks, and cook for 2 minutes.
