Martinique coconut chicken curry Archive

Ingredients

• ¼ tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp yellow mustard seeds
• 3 garlic cloves, roughly chopped
• ½-1 Scotch bonnet chilli, seeds removed
• 1 tsp sea salt flakes
• 12 chicken pieces (a mixture of thighs and drumsticks)
• salt and freshly ground black pepper
• 4 tbsp sunflower or groundnut oil
• 2 onions, roughly chopped
• 500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes
• 2 aubergines, cut into 4cm/1½in cubes
• 2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces
• 1 x 400ml/14fl oz can coconut milk
• 300ml/½ pint chicken stock
• 1 tbsp tamarind paste
• 3 small bay leaves
• 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces
• 1 large ripe papaya, peeled, seeds removed, sliced
• ½ lime, juice only
• 1½ tbsp rum (optional)
• 330g/¾lb rice, cooked according to packet instructions, to serve