Martinique Coconut Chicken Curry

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

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

Americas
Side dish
Gluten-free

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