Caribbean chicken curry recipe
 Make a big pot of Levi Roots' Caribbean chicken curry with coconut, chillies and tamarind for an al fresco party. ¼ tsp ground turmeric1 tsp ground coriander1 tsp yellow mustard seeds3 garlic cloves, roughly chopped ½-1 Scotch bonnet chilli, seeds removed1 tsp sea salt flakes ¼ tsp ground turmeric 1 tsp ground coriander 1 tsp yellow mustard seeds 3 garlic cloves, roughly chopped ½-1 Scotch bonnet chilli, seeds removed 1 tsp sea salt flakes 12 chicken pieces (a mixture of thighs and drumsticks)salt and freshly ground black pepper4 tbsp sunflower or groundnut oil2 onions, roughly chopped500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes2 aubergines, cut into 4cm/1½in cubes2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces1 x 400ml/14fl oz can coconut milk300ml/½ pint chicken stock1 tbsp tamarind paste 3 small bay leaves 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces1 large ripe papaya, peeled, seeds removed, sliced½ lime, juice only1½ tbsp rum (optional)330g/¾lb rice, cooked according to packet instructions, to serve 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 Method For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through.To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper. Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm). Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through. To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry. To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry.