Place the chicken thighs in a large bowl then add the all purpose seasoning black pepper, colombo curry, scallion, onions, and garlic.
Use your hands to rub the all seasoning into the chicken until each piece is coated.
Cover and place the chicken in a refrigerator overnight or for several hours to fully infuse.
Preheat the oven to 200c/400f/gas mark 6 and line a roasting pan with sillicon or a parchment so it doesn't stick and remove the coating while roasting.
Scrap off the onion, scallion and garlic and set aside then place each chicken thigh in the pan and roast for 30 minutes until a deep golden colour and crispy in appearance.
While the chicken is roasting prepare the coconut curry sauce by adding 2 tbsp of oil to a large skillet to melt on medium/low heat.
Sautee the onion, garlic and scallion until slightly golden then add the ginger and continue to stir
Pour in the coconut milk and sprinkle in the curry powder. Pick the leaves off the thyme and add to the pan along with dried coriander, stir and bring to the boil.
Reduce the heat to low then add each chicken thigh one by one to the pan carefully so it sits on top of the sauce.
Simmer for 10-12 minutes, add pink salt if need according to taste, then serve