Start this recipe by preparing the chicken marinate. Place all the ingredients in a saucepan and bring to the boil. Reduce the heat to a simmer and cook for another 30 minutes. When ready, allow to cool and reserve 200ml of the sauce for serving. Place the chicken pieces in a large dish and season well with salt and pepper. Pour over the prepared sauce and rub in well. Allow to marinate for at least 3 hours. When ready to cook, heat a griddle pan with a little oil and place in the chicken pieces. Brush the top with any juices left in the dish and cook on each side for approximately 10 minutes. While the chicken is cooking you can prepare the Chakalaka. Heat the oil in a large pan and fry the onion and garlic. Add in the peppers, ginger, thyme and curry and cook for 4 minutes to soften the peppers. Add grated carrot and stir. Add in tinned tomatoes and tomato paste and cook for just 2 minutes more. Finally, stir in the baked beans and remaining grated ginger and heat through before serving.