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Ingredients

• Spice Mix
• 3 cloves garlic, coarsely chopped
• 1/2 to 1 hot red chile, preferably Scotch Bonnet, seeded (wear gloves)
• 1 teaspoon sea salt flakes
• 1 teaspoon ground coriander
• 1 teaspoon yellow mustard seeds
• 1/4 teaspoon ground turmeric
• Chicken Curry
• 4 tablespoons sunflower or groundnut oil (peanut)
• 12 chicken pieces, preferably a mixture of thighs and drumsticks
• Kosher salt and freshly ground black pepper
• 18 ounces butternut squash, peeled and diced into 2-inch cubes
• 2 onions, coarsely chopped
• 2 eggplants, diced into 1 1/2-inch cubes
• 2 to 3 large waxy potatoes, peeled and cut into 1 1/2-inch chunks
• 3 small bay leaves
• 1 3/4 cups coconut milk
• 1 1/4 cups chicken stock
• 1 tablespoon tamarind paste*
• 1 large ripe mango, peeled and chopped into 2-inch chunks
• 1 large ripe papaya, peeled and sliced
• Juice of 1/2 lime
• 1 1/2 tablespoons rum, optional
• *Can be found at specialty Asian markets.
• Serving suggestion: Boiled rice

Description

Food Network Invites You To Try This Martinique Coconut Chicken Curry Recipe.

Food Network