Whether you're planning a meal with the family or have friends coming over this weekend, there's only one way to guarantee some sunshine in the kitchen, and that's with the help of Levi Roots! He'll be showing us how to make a crowd-pleasing recipe for Martinique Coconut Curry with a side of Reggae tunes from his new album.
For the coconut chicken curry:
8 chicken pieces (a mixture of thighs and drumsticks)
Salt and freshly ground black pepper
4 tbsp sunflower
1 onion, roughly chopped
500g butternut squash, peeled, seeds removed, cut into cubes
1 aubergine, cut into cubes
2 large waxy potatoes, peeled and cut into pieces
1 x 400ml 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)
Serve with rice of your choice
For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.
For the Caribbean coconut curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.
Heat two tablespoons of the oil in a large casserole pan 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 curry and enjoy.