Chicken roti Caribbean style

Ingredients:

• 1.5 tsp curry powder
• 0.5 tsp ground allspice
• 0.5 tsp chopped fresh thyme + 3 sprigs
• 6 boneless, skinless chicken thighs (about 700g), cut into 4 pieces
• 1 can (400g) unsweetened coconut milk (do not shake)
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 tbsp chopped fresh cilantro + extra for serving
• 1 scotch bonnet, habanero, or serrano pepper (or half), seeded and finely chopped, optional
• 1 package (280 g) of lavash (5 flatbreads)
• 1 cup frozen green pea and carrot mixture (defrosted)

Preparation:

1. In a medium bowl, combine curry powder, allspice, chopped thyme, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the chicken and toss to coat; set aside.
2. Skim 2 tablespoons of the heavy cream from the surface of the coconut milk, transfer it to a large Dutch oven or saucepan, and melt over medium heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
3. Add the onion, garlic, cilantro, chili pepper, and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 pita bread into small pieces, add it to the pot, and bring to a simmer. Reduce the heat to medium-low, cover, and cook until the liquid thickens, about 15 minutes.
4. Just before serving, reheat the remaining lavash in the microwave. Remove the thyme sprigs from the pan and add the peas and carrots. Cook until the vegetables are heated through, about 2 minutes. Season with salt and pepper to taste. Sprinkle with cilantro and serve with the remaining lavash.