Season the 6 bone-in chicken thighs with half the Gino curry powder, 1 tsp salt, Gino peppered chicken seasoning cube, and 1 tsp Gino red hot pepper. Set aside to marinate for 15 minutes.

Sear the chicken thighs in a hot pan with a little oil for 5 minutes on both sides.

Heat 3 tbsp vegetable oil in a heavy pot over medium heat. Add the chopped onion, remaining Gino curry powder, minced garlic, and grated ginger, and cook until softened and fragrant, about 3 minutes.

Pour in the coconut milk and chicken stock. Add the whole scotch bonnet, if using.

Bring to a gentle simmer, cover, and cook for 25 minutes until the sauce thickens slightly and the chicken is fully cooked.

Add the fresh parsley and allow to simmer for 1 minute.

Serve and garnish with jalapeños and coconut cream.