This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Martinique coconut chicken curry

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the spice mix

For the coconut chicken curry

  • 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