In a bowl, place the chicken, corn flour, onion, garlic, scotch bonnet, allspice berries, ginger, herbs, and salt. Combine to coat and marinate for 20 minutes.
Next, over high heat, in a large saucepan, drizzle some oil and add the marinated chicken and vegetables.
Sear for 2-3 minutes until the chicken start to colour.
Add in the carrots, potato, and stock. Stir to combine all the ingredient and top-up with extra stock or water if the chicken is not fully covered.
Season with salt and pepper.
Cover and cook for 30-40 minutes over low heat until the chicken is fully cooked, and the liquid has reduced enough into a coating curry sauce.