Take a bowl and whisk 2 tbsp of garlic powder, curry powder, seasoned salt, thyme leaves, salt, allspice and pepper in it. Mix chicken in it and pour curry mixture to the point curry mixture is wet and properl blended with chicken.

Take a large cast-iron skillet and heat oil and 2 tbsp of curry powder in it on the high heat flame to point oil is heated and curry powder’s shade gets changed, heat it for 2 to 3 minutes. Now, pour chicken in it in the heated oil, decrease the flame to medium flame. Add potato, water, scallions, carrots, ginger, and chile pepper into the skillet.

Cover the skillet and keep simmering to point chicken’s pink tint is completely gone, wait till the gravy is thicker and let the chicken get cooked for at least forty minutes. The instant thermometer should read 165 degrees when poked in the thickest part of the chicken. Take out the chicken onto a serving dish; Consistantly simmer the gravy, keep it uncovered, to thicken. Serve the chicken with rice and gravy.