Martinique Coconut Chicken Curry

Name: Martinique Coconut Chicken Curry
Yield: Serves 6
Cuisine: Americas
Ingredients: 12 chicken pieces (a mixture of thighs and drumsticks); 500 g (1 lb 2 oz) butternut squash, peeled and cut into 5 cm (2 in) cubes; 2 onions, roughly chopped; 1 large ripe papaya, peeled and sliced; 300 ml (½ pint) chicken stock; 1½ tbsp rum (optional); juice of ½ lime; boiled rice, to serve; 2 aubergines, cut into 4 cm (1½ in) cubes; 2–3 large waxy potatoes, peeled and cut into 4 cm (1½ in) chunks; 3 small bay leaves; 4 tbsp sunflower or groundnut oil; ½–1 hot red chilli (ideally Scotch bonnet), deseeded; 1 tsp sea salt flakes; 1 tsp ground coriander; ¼ tsp ground turmeric; 1 tsp yellow mustard seeds; 3 garlic cloves, roughly chopped; salt and pepper; 1 large ripe mango, peeled and chopped into 5 cm (2 in) chunks; 1 tbsp tamarind paste; 400 ml can coconut milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

In this delicious and beautiful dish you get the full diversity of the Caribbean kitchen, encompassing such ingredients as papaya, aubergine, mango and even tamarind. This is a dish for a party! Make it as hot as you want by adding more chilli. In the Caribbean it would be served hot, hot, hot!

Ingredients

4 tbsp sunflower or groundnut oil
salt and pepper
12 chicken pieces (a mixture of thigh

Method

Pound everything for the spice mix into a paste in a mortar using a pestle.
Heat half the oil in a large flameproof casserole or heavy-based saucepan, season the chicken and brown on all sides. Remove and set aside. In the remaining oil, cook the onions, squash, aubergine and potato (if the pan isn’t big enough, cook the onion and aubergine first, then add the squ

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