Wash and clean chicken, trimming any excess fat.
Dry chicken with a piece of paper towel.
Combine powder seasoning in a ramekin, mix thoroughly and pour over chicken. Do not season the chicken with the curry powder.
Mix the chicken with the seasonings and set aside.
Add coconut oil to a deep saute pan and coat the bottom of the pan with the oil.
Once the oil is hot, add curry powder to the pan, stirring constantly for 1 minute.
Add chicken to the pan and allow it to brown for 3 minutes each side.
Once the chicken is brown, add vegetables to the pan and cover, allowing the vegetables to sweat and the chicken to produce natural liquid.
After 5 minutes, uncover the pan, and stir, adding a cup of water, thyme and pimento seeds to the chicken.
Stir and scrape the bottom of the pan to deglaze.
Allow chicken to cook for a total of 40 minutes until tender and sauce has thickened. Add potatoes and fresh ginger during the last 10 minutes of cooking.
Serve with roti or jasmine rice.