Chicken & Potato Curry Roti Wrap - Ainsley Harriott

Ingredients

• 4-5 chicken thighs, skinless, boneless, cut into bite size pieces
• 1 x sachet of Ainsley Caribbean Curry Seasoning
• 4 garlic cloves, minced
• 2 tbsp olive oil, plus extra drizzle
• 1 large potato, peeled and cut into 2cm chunks
• 1 x packet of Ainsley Roti Mix (+160ml water and oil for frying)
• 1 onion, sliced
• ½ tsp ground turmeric
• ¼ tsp sea salt
• 60ml water or chicken stock
• 200ml coconut milk
• 1 sprig of fresh thyme, leaves picked
• ½ lime, juice
• handful coriander leaves, plus extra to serve
• natural yoghurt and Ainsley Hot Pepper Sauce, to serve