Martinique Coconut Chicken Curry - James Martin Chef

Ingredients

• 4 tbsp sunflower or groundnut oil
• Salt and pepper
• 12 chicken pieces (a mixture of thighs and drumsticks)
• 2 onions, roughly chopped
• 500g (1lb 2oz) butternut squash, peeled and cut into 5cm (2in) cubes
• 2-3 large waxy potatoes, peeled and cut into 4cm (1 1/2 in) chunks
• 400ml (1/2 pint) chicken stock
• 2 aubergines cut into 4cm
• 400ml can coconut milk
• 1tbsp tamarind paste
• 3 small bay leaves
• 1 large ripe mango, peeled and chopped into 5cm (2in) chunks
• 1 large ripe papaya, peeled and sliced juice of ½ lime
• 1 ½ tbsp rum (optional)
• Boiled rice, to serve
• ¼ tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp yellow mustard seeds
• 3 garlic cloves, roughly chopped
• ½-1 hot red chilli (ideally scotch bonnet), deseeded
• 1sp sea salt flakes