Levi Roots’ chicken curry
- ½-1 hot red chilli
- ¼tsp ground turmeric
- 1tsp ground coriander
- 1tsp mustard seeds
- 4tbsp rapeseed oil
- 12 chicken pieces (thighs and drumsticks)
- 2 onions, roughly chopped
- 2 aubergines, cut into chunks
- 500g butternut squash, peeled, deseeded, and cut into chunks
- 2-3 large, waxy potatoes, peeled and cut into chunks
- 400ml reduced-fat coconut milk
- 1tbsp tamarind paste
- 3 bay leaves
- 1 large ripe papaya, peeled and sliced
- 1 large ripe mango, peeled and cut into large chunks
- Juice ½ lime
- 1½tbsp rum (optional)
Use a pestle and mortar to pound the chilli and dry spices plus 1tsp sea salt (optional) into a paste.
Heat 2tsp oil in a pan or flameproof casserole dish, add the chicken and brown all over. Remove and set aside. Cook the onion, aubergine, squash and potato in the remaining oil until they begin to soften. Add the spice paste and cook, stirring, for 4 mins, so it releases its fragrance.
Return the chicken to the pan and add the coconut milk, tamarind paste and bay leaves. Bring to a boil, then simmer, covered, for about 40 mins until cooked through.
Add the papaya, mango, lime and rum (leave out the rum if cooking for kids) and simmer, covered, for 5 mins. Serve immediately.