Curry Chicken–and–Sweet Potato Galette

Combine onion, scallions, garlic, 1 tablespoon curry powder, Scotch bonnet chile (if using), ginger, 1/2 teaspoon allspice, salt, and black pepper in a ziplock plastic bag or an airtight container with a lid. Add chicken; seal and toss to fully coat. Refrigerate at least 1 hour or up to overnight (12 hours).

Pulse flour, frozen butter, turmeric, garlic powder, thyme leaves, salt, and black pepper in a food processor until combined, about 6 pulses. Add ice water, 1 tablespoon at a time, as needed, pulsing until mixture begins to come together and resembles coarse sand. Transfer dough mixture to a lightly floured work surface; gather and knead gently until combined. (Chunks of butter should be speckled throughout.) Place dough in center of a sheet of plastic wrap; using a rolling pin or your hand, flatten dough into a 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight (12 hours).

Process parsley, chopped bell peppers, red and white onions, scallions, garlic, ginger, oil, lime juice, Scotch bonnet chile (if using), salt, and thyme in a blender or food processor until smooth, about 30 seconds. Refrigerate in an airtight container until ready to use or up to 3 days.

Preheat oven to 375°F. Toss together sweet potato, oil, garlic powder, ginger, smoked paprika, and salt a large bowl until coated. Transfer to a baking sheet lined with parchment paper. Roast in preheated oven until golden brown and tender, about 15 minutes. Let cool about 15 minutes.

Heat oil in a large skillet over medium. Add remaining 1 tablespoon curry powder and remaining 1 teaspoon allspice to oil, and cook, stirring constantly, until spices begin to toast and darken, about 1 minute. Remove chicken from marinade; brush off and discard excess marinade. Add chicken to skillet, stirring to coat in oil mixture. Cook, stirring occasionally, until chicken begins to brown, 2 to 3 minutes. Add 1/4 cup water; cover and cook until chicken is tender and an instant-read thermometer inserted in thickest portion of meat registers 160°F, 6 to 8 minutes. Uncover skillet; cook, uncovered, stirring occasionally, until liquid is reduced, about 1 minute. Remove from heat; let cool slightly, about 10 minutes.

Stir together sour cream, green seasoning, turmeric, garlic powder, salt, and black pepper in a small bowl until well combined. Set aside.

Roll savory pastry dough out into a 12-inch circle on a lightly floured work surface. Transfer pastry to a rimmed baking sheet lined with parchment paper. Spread 1/4 cup seasoned sour cream over pastry, leaving a 2-inch border. Arrange sweet potato filling on sour cream within border. Top with cooked chicken. Arrange bell pepper slices on and around chicken.

Fold pastry edges up and over the outer 1-inch edge of galette, pleating crust as needed. Brush top of pastry with beaten egg. Bake at 375°F until crust is golden brown and bell peppers are starting to wilt and brown, about 45 minutes. Remove from oven. Let rest 5 to 10 minutes. Serve warm or at room temperature with additional seasoned sour cream and green seasoning.