Martinique Coconut Chicken Curry

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

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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