Place chicken in a medium bowl. Combine lime juice and water; pour over chicken. Toss chicken to 'wash' well; drain.
Cut chicken into 2-inch cubes; place in mixing bowl. Add curry powder, garlic, allspice, ginger, salt and pepper. Toss until chicken is evenly seasoned. Stir in scallions. Cover and refrigerate 1 hour.
Heat oil in large stock pot over medium-high heat. Add chicken and sauté 7 to 10 minutes or until cooked through. Add potatoes and enough water to cover 1-inch. Cover. Bring to a boil; reduce heat and simmer 20 to 30 minutes until potatoes are tender. Remove lid last 10 minutes of cooking.
Serve on top of steamed rice with Mango Rum Chutney, sliced green onions and fresh lime, if desired.