Levi's chicken Martinique
When it's not hot enough outside, turn up the heat in the kitchen instead! Levi's perfectly spicy chicken curry is just the thing to kick-start your weekend...
Serves 6Prep: 30 minutesCook: Approximately 55 minutes
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
For the coconut chicken curry:About 800g boneless and skinless chicken breasts or thighs, or a mixture of both Salt and freshly ground black pepper4 tbsp sunflower or groundnut oil2 onions, roughly chopped500g butternut squash, peeled and cut into 5cm cubes2 aubergines, cut into 4cm cubes2-3 large waxy potatoes, peeled and cut into 4cm pieces400ml tin coconut milk300ml chicken stock1 tbsp tamarind paste 3 small bay leaves1 large ripe mango, chopped into 5cm cubes1 large ripe papaya, slicedJuice ½ lime1½ tbsp rum (optional)Rice to serve
Method:1. For the spice mix: Grind the turmeric, coriander, mustard seeds, garlic, chilli and salt to a paste using a mortar and pestle or mini blender. Set aside.
For the coconut chicken curry: Chop the chicken breast if using into large chunks. Season the chicken with salt and freshly ground black pepper.
Heat two tbsp of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the chicken 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 tbsp 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 reserved 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 25-30 minutes, or until the chicken is tender, the vegetables are cooked 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.