Spicy Coconut Curry with Chicken

Ingredients:

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

Preparation:

1. In a medium bowl, combine curry powder, allspice, chopped thyme, 1 teaspoon salt, and a few grinds of 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 to a large Dutch oven or saucepan and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
3. Add the onion, garlic, cilantro, chili, 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 simmer until the curry 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.