Caribbean chicken curry

24 May 2016 - 02:00 By Sunday Times Food Weekly

Bring a little Caribbean flavour into your home with this lovely chicken curry.INGREDIENTSSpice mixPinch of ground turmeric5ml (1 tsp) ground coriander5ml (1 tsp) yellow mustard seeds3 garlic cloves, roughly chopped1 chilli, seeded5ml (1 tsp) sea salt flakesChicken curry12 chicken portions (thighs and drumsticks)Salt and pepper60ml (4 tbsp) sunflower or peanut oil1 large onion, chopped350g butternut, peeled and cubed1 large aubergine, cubed2 large potatoes, peeled and cubed1 x 400g can coconut milk250ml (1 cup) chicken stock15ml (1 tbsp) tamarind paste2 bay leaves1 large, firm (almost green) mango, cubed1 large papaya, on the green side, seeded and cubedJuice of 1 lime30ml (2 tbsp) rum (optional)Rice, for servingMETHODGrind all the spices in a pestle and mortar and set aside.Season chicken with salt and pepper.Heat half the oil in a large, heavy-based pan and fry chicken until brown on all sides. Remove from pan and set aside.Add remaining oil to the pan and fry onions, butternut, aubergine and potatoes in batches, adding extra oil if needed, until vegetables are cooked.Add the spice mix, stir well to coat everything and cook for 5 minutes, stirring continuously, until spices are fragrant.Return chicken to pan with coconut milk, stock, tamarind paste and bay leaves.Stir well and bring to the boil, then reduce heat, cover with a lid and simmer for 35-40 minutes or until the chicken is tender and sauce has thickened.Add extra stock if needed. Stir in mango, papaya, lime juice and rum, cover and continue to simmer for 5 minutes or until fruit has warmed through. Serve with rice.Serves 6-8.- Recipe adapted from "Carribean Food Made Easy", by Levi Roots (Mitchell Beazley)..

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