Step 2

Combine the tomato, scallion, onion, garlic, pepper, thyme, allspice, and soy sauce in a large bowl with the chicken pieces. Cover and marinate for at least 1 hour.

Step 3

Heat oil in a Dutch pot or large heavy saucepan over high heat. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for the sauce.

Step 4

Lightly brown the chicken a few pieces at a time in the very hot oil. Transfer browned pieces to a plate while you brown the rest.

Step 5

Drain off excess oil and return all the chicken to the pan. Pour the reserved marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.

Step 6

Mix the cornstarch with the coconut milk until smooth, then add to the stew, stirring constantly. Reduce heat to the lowest setting and cook for a further 20 minutes, or until the chicken is tender.