Caribbean chicken curry


Make a big pot of Levi Roots' Caribbean chicken curry with coconut, chillies and tamarind for an al fresco party.


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