Best One Pot Martinique Coconut Chicken Curry Levi Roots In Sainsbur Recipes

Martinique Coconut Chicken Curry image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 22

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.

Steps:

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

One Pot Martinique Coconut Chicken Curry (Levi Roots in Sainsbur image

Provided by cakeinmyface

Categories Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

4 tablespoons sunflower oil
12 chicken pieces (thighs and drumsticks)
2 onions (roughly chopped)
500 g butternut squash (peeled, deseeded, and cut into 5cm cubes)
2 aubergines (cut into 4cm cubes)
2 -3 large potatoes (waxy variety peeled and cut into 4cm cubes)
400 ml coconut milk
1 tablespoon tamarind paste
3 bay leaves
1 large papaya (ripe, peeled and sliced)
1 large mango (ripe, peeled and chopped into 5cm cubes)
1/2 lime (juiced)
1 1/2 tablespoons rum
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon mustard seeds
1/2-1 hot red chili

Steps:

Pound all spices into a paste using a pestle and mortar adding 1 teaspoon of sea salt.
Heat half the oil in flameproof casserole dish or saucepan and season the chicken brown all over in the oil. Remove and set aside. Cook the onions, squash, aubergine and potato in remaining oil. When all veg begins to soften stir and brown add spice mix and cook, stirring for 4 mins to release fragrance of the spices.
Return chicken to the casserole and add remaining ingredients except the papaya, mango, lime and rum. Bring to boil, reduce heat cover and simmer until chicken is tender and cooked about 40 mins.
Add papaya, mango, rum and lime 5 mins before serving. Stir cover and cook until fruit is heated through season to taste with salt and pepper.

Nutrition Facts : Calories 508.8, Fat 24.8, SaturatedFat 14.3, Sodium 35.8, Carbohydrate 71.1, Fiber 13.9, Sugar 28.1, Protein 8