Martinique Coconut Chicken Curry
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!
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 aubergines, cut into 4cm (11⁄2in) cubes 2–3 large waxy potatoes, peeled and cut into 4cm (1 1⁄2in) chunks 400ml can coconut milk 300ml (1⁄2 pint) chicken stock (see page 189) 1 tbsp 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 1⁄2 lime 11⁄2 tbsp rum (optional) boiled rice, to serve
FOR THE SPICE MIX
1⁄4 tsp ground turmeric 1 tsp ground coriander 1 tsp yellow mustard seeds 3 garlic cloves, roughly chopped 1⁄2–1 hot red chilli (ideally Scotch bonnet), deseeded 1 tsp sea salt flakes