Caribbean Style Chicken Curry

Place the chicken onto a lined baking tray, add 1tbsp of curry powder, 1 tsp of dried thyme and 5 cloves of crushed garlic and 1tbsp of vegetable oil to a small bowl, stir and then rub all over the chicken. Leave to marinade for an hour. Meanwhile, in a large pot gently fry the onion with 8 cloves of chopped garlic, ginger and celery until softened. Now roughly chop the scotch bonnets, all spice, curry leaves, dried thyme, fry for a few more minutes. Now pour in the chicken stock, tinned tomatoes and bring to a simmer. Roast the chicken thighs for 20 minutes in the oven and then add to the simmering sauce with chunks of sweet potato and the kidney beans, cook for 30 minutes. Serve the curry with shaving of coconut and chopped spring onions.