Updated: Jul 5, 2020
Here's a delicious and beautiful dish from the Caribbean we know you'll love! This is a dish for a party! It requires a a little walk on the wild side though haha. You'll be buying a few un-Nigerian ingredients such as tamarind, butternut squash and aubergine. You will get such a full diversity of the Caribbean, you'll fall in love in with it.
Coconut Chicken Curry
4 tbsp sunflower or groundnut oil
Salt and pepper
12 chicken pieces (thighs and drumsticks) or breast and thigh fillet chunks if you prefer
2 onions, roughly chopped
500g butternut squash, peeled and cut into cm (2in) cubes
2 aubergines, cut into 4cm (1.5in) cubes
2-3 waxy potatoes, peeled and cut into 4cm (1.5in) chunks
400ml can coconut milk (Pride brand is best)
300ml chicken stock
1 tsbp tamarind paste
3 small bay leaves
1 large ripe mango, peeled and chopped into 5cm (2in) chunks
1 large ripe papaya (pawpaw) peeled and sliced
Juice of half a lime
1 tbsp rum (optional)
FOR SPICE MIX
1/4 tsp ground turmeric
1 tsp ground coriander
1 tsp yellow mustard seeds
3 garlic cloves, roughly chopped
1 Scotch bonnet (ata rodo)
1 tsp sea salt flakes
Pound everything for the spice mix into a paste in a mortar using a pestle.
Heat half the oil in a large saucepan, season the chicken and brown on all sides. Remove and set aside. In the remaining oil, cook the onions, squash, aubergine and potato. When they are beginning to soften and brown, add the spice mix and cook, stirring, for 4 minutes to release the fragrance of the spices. Return the chicken to the casserole and add all the other ingredients except the mango, papaya, lime juice and rum. bring to the boil, then turn down to a simmer and cover.
Cook until the chicken is tender and cooked through, about 40 minutes (15 minutes if you use fillet chunks). Five minutes before serving, add the mango, papaya, lime juice and rum, if liked. stir, cover and cook until the fruit is hot. Adjust the seasoning, and serve with boiled rice.
This serves 6. Make it as hot as you want by adding more chilli.
We'd love to know how you got on with making this dish.