Curry Fried Chicken

Mix all the spices together and store in an airtight container for up to 3 months.

Shake before use, remove as much as you need, then grind it to a powder. Keeping the spices whole will help it to remain fresh and aromatic.

Cut each thigh into 2-3 pieces, each about 4cm big. Put the pieces in a bowl with the curry powder and mix well. Add the garlic, ginger, thyme, salt and a pinch of pepper and mix well, then add the coconut milk and mix to coat completely. Cover and marinate for at least 4 hours in the fridge, but ideally overnight.

To make the coating, mix the flour, cornmeal, salt and spices in a bowl. remove the chicken from the marinade, scraping off any big bits but otherwise leaving everything where it is, and place in the flour mix.

Turn the pieces over and press down, ensuring every nook and cranny is exposed to the flour. Remove and rest on a plate for at least 5 minutes, giving the starch enough time to adhere the chicken.

Mix together all the ingredients for the mayo in a small bowl.

Set up a wire rack over a tray lined with kitchen paper. Following all the usual precautions for deep-frying, pour enough oil into a saucepan to lie at least 10cm deep. Heat it to about 140°C. If you don't have a thermometer, a sprinkling of flour should sizzle gently a few seconds after being dropped into it.

Place a few pieces of chicken into the oil, making sure you don't crowd them. Fry for 3-4 minutes, until they start to colour, then remove with a slotted spoon to the wire rack. Continue until every piece has had its first fry.

Now increase the oil temperate to 180°C or until a pinch of flour sizzles almost immediately on contact with the oil.

Add the chicken pieces, starting with those that went first into the oil before. Fry for a further 2 minutes or until they have turned a deeper golden brown and are crisp. Remove and drain on the rack, continuing until all pieces have been fried twice.

Fry the scotch bonnet rings for a minute or so, then drain on the rack.

Serve the chicken with a sprinkling of fried chilli on top and the chilli and lime mayo for dipping.