Cut the chicken into 1 cm cubes. Grind the allspice and pepper, grate the nutmeg, and combine with salt, cinnamon and cloves and salt. Mix spices with chicken, massaging it in, and place in the fridge to dry brine overnight.
Heat a large stainless steel Pan or Dutch Oven over high heat. Add 2 tablespoons of oil or ghee. When the fat is shimmering, add the chicken in one layer and brown well, regulating the heat down to medium high to avoid burning anything.
Once the chicken is nice and brown all over, add sliced onions and fresh chili and cook for two to three minutes. Add carrots and cook for one minute. Add flour and cook for one minute. Next, add chilli flakes, Worcestershire sauce, thyme, stock, water and gelatine. Regulate the heat to a bare simmer and cook for about 45 to 60 minutes until the chicken reaches your desired tenderness. I like it quite tender, but not falling apart.
Serve with Rice, sour cream, parsley and a lemon wedge.