Rinse the chicken thighs under cold water and pat dry. Season with salt, black pepper, and Jamaican curry powder. Let marinate for at least 15 minutes.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the marinated chicken and brown on all sides, about 5-7 minutes. Remove and set aside.

In the same pot, add the chopped onion, garlic, ginger, bell pepper, and carrots. Sauté until the vegetables are softened, about 5 minutes.

Return the browned chicken to the pot. Add the chicken broth and allspice. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, until the chicken is cooked through and tender.

Garnish with fresh cilantro before serving. Enjoy with rice or roti.