Whisk 2 tablespoons garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper, together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to the chicken

Heat oil and 2 tablespoons curry powder in a large cast iron skillet over high heat until oil is hot and curry powder changes colour, about 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium, and water*, potatoes carrots scallions ginger and chilli peppers to skillet

Cover skillet and simmer until chicken is no longer pink in the centre and gravy is thickened, allowing chicken to cook undisturbed for the last 15 minutes of cooking this should be about 30 to 40 minutes. An instant thermometer inserted into the thickest part of the thigh near the bone reads 165°F (74°C). Remove chicken from skillet and continue simmering gravy if needed to thicken.