Recipe courtesy of Levi Roots
Total:
1 hr 15 min
Prep:
25 min
Cook:
50 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 15 min
Prep:
25 min
Cook:
50 min
Yield:
6 servings
Level:
Intermediate

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
  • Serving suggestion: Boiled rice.

Directions

Watch how to make this recipe.

Using a mortar and pestle, combine the garlic, chile, salt, coriander, mustard seeds, and turmeric, and grind into a paste.

For the curry:

Heat 2 tablespoons of the oil in a large ovenproof casserole or heavy-bottomed saucepan. Season the chicken with salt, and black pepper, and brown the pieces on all sides. Remove the chicken from the pan, and set aside. Add the remaining oil, and cook the squash, onions, eggplants, and potatoes.

Once the vegetables begin to soften and brown, sprinkle in the spice mix, and cook, stirring continuously, for 4 minutes to release the fragrance of the spices. Return the chicken to the casserole dish, and add the bay leaves, coconut milk, chicken stock, and tamarind paste.

Bring the ingredients to a boil, then reduce the heat to a simmer, and cover. Cook until the chicken is tender and cooked through, about 40 minutes. About 5 minutes before serving, stir in the mango, papaya, lime juice, and rum, if using. Stir the mixture to incorporate, then cover, and cook until the fruit is hot. Adjust the salt, and pepper, if necessary, and serve with some boiled rice.

Cook's Note

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken

Recipe courtesy of Alton Brown

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

Fried Chicken

Recipe courtesy of Chuck Hughes

On TV

Late Nite Eats

7:30am | 6:30c

Late Nite Eats

8:30am | 7:30c

Late Nite Eats

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Food Truck Nation

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Food Truck Nation

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here