CARIBBEAN CHICKEN CURRY

Severs 6-8

Ingredients for spice mix

Pinch of ground turmeric

5ml (1 tsp) ground coriander 5ml (1 tsp) yellow mustard seeds 3 garlic cloves, chopped

1 chilli, seeded

5ml (1 tsp) sea salt flakes

Ingredients for chicken curry

12 chicken portions (thighs, drumsticks) Salt and pepper

60ml (4 tbsp) sunflower or peanut oil 1 large onion, chopped

350g butternut, peeled, cubed

1 large aubergine, cubed

2 big potatoes, peeled, cubed

1 x 400g can coconut milk

250ml (1 cup) chicken stock

15ml (1 tbsp) tamarind paste

2 bay leaves

1 large, firm (almost green) mango, cubed 1 large papaya, on the green side, seeded and cubed

Juice of 1 lime

30ml (2 tbsp) rum (optional) Rice, for serving

Method

Grind all the spices in a pestle and mortar and set aside. Season chicken with salt and pepper. Heat half the oil in a large, heavybased 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.