Caribbean-Style Curry Chicken - Ainsley Harriott

Ingredients

• 6-8 chicken thighs, skinless and boneless, cut into half or quarters depending on size
• 1 x sachet Ainsley Caribbean Curry Seasoning*
• 2 tsp Ainsley All-Purpose Seasoning*
• 5cm fresh root ginger, peeled, grated
• 4 garlic cloves, minced
• 3 spring onions, finely chopped
• ½ - 1 scotch bonnet or 1 red medium-hot chilli, deseeded, chopped
• 4-6 sprigs fresh thyme, leaves picked
• salt & freshly ground black pepper
• 1 tsp turmeric
• 1 onion, chopped
• 2 tbsp coconut or sunflower oil
• 400ml water, or as needed
• 200ml of coconut milk or cream (optional)
• 1 scotch bonnet, left whole, pierced (optional)
• 1-2 large potatoes, peeled, chopped into chunks