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

Directions

• For the spice mix
• grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.
• For the coconut chicken curry
• season the chicken pieces
• to taste
• with salt and freshly ground black pepper.
• Heat two tablespoons of the oil in a large
• heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes
• turning regularly
• or until browned on all sides. Remove from the pan and set aside (keep warm).
• Heat the remaining two tablespoons of oil in the same pan
• then add the onions
• butternut squash
• aubergines and potatoes
• in batches if necessary
• and fry for 4-5 minutes
• stirring regularly
• or until just softened and pale golden-brown.
• Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes
• stirring well
• or until the spices are fragrant.
• Return the browned chicken pieces to the pan and add the coconut milk
• chicken stock
• tamarind paste and bay leaves. Stir well and bring the mixture to the boil
• then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes
• or until the chicken pieces are tender and the sauce has thickened.
• Add the mango
• papaya
• lime juice and rum (if using)
• stir the mixture well
• then cover and continue to simmer for 4-5 minutes
• or until the fruit has warmed through.
• To serve
• divide the rice equally among six serving plates. Spoon over the coconut chicken curry.