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
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
Serving suggestion: Boiled rice.
If the pan isn't big enough, cook the onion and eggplant first, then add the squash and potato once the other vegetables start to brown. *Can be found at specialty Asian markets.
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