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Caribbean chicken curry
Fruit and vegetables
3
garlic
cloves, roughly chopped
½-1 Scotch bonnet
chilli
, seeds removed
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 large ripe
mango
, peeled, core removed, chopped into 5cm/2in pieces
1 large ripe
papaya
, peeled, seeds removed, sliced
½
lime
, juice only
Tins, packets and jars
1 x 400ml/14fl oz can
coconut milk
300ml/½ pint
chicken stock
1 tbsp
tamarind
paste
330g/¾lb
rice
, cooked according to packet instructions, to serve
Cooking ingredients
¼ tsp ground
turmeric
1 tsp ground coriander
1 tsp yellow
mustard seeds
1 tsp sea
salt
flakes
salt and freshly ground
black pepper
4 tbsp sunflower or groundnut oil
3 small
bay leaves
Meat, fish and poultry
12
chicken
pieces (a mixture of thighs and drumsticks)
Other
1½ tbsp
rum
(optional)
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