Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate.
Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper, onion, scallions and garlic.
Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours.
On medium heat, add the oil to a pot/dutchpot.
Add 1tbsp of curry powder to the pan and proceed to cook it for about 1-2 minutes until fragrant.
Scrape off the excess seasoning (i.e onion, scallions and garlic) and place the chicken pieces into the pot, being careful to not overcrowd.
Proceed to seal and sear both sides of the chicken until brown.
Once the chicken is seared, stir in the onion scallions and garlic and saute until translucent.
Add the sprigs of fresh thyme, pimento berries and stir the pot.
Pour in the hot water, then bring to a rolling boil
Reduce the heat to medium/low and simmer with the lid on for 10 minutes.
Add the sweet potato and pink salt (to taste), stir, then simmer for another 20 minutes.
Add a splash of water if the gravy reduces too much and becomes too thick.