Martinique Coconut Chicken Curry

A fragrant Caribbean curry with chicken, tropical fruits, and vegetables simmered in coconut milk and spices.

Chicken Dinner Dairy Free Curry Coconut Milk Tropical Fruit

Estimated Nutrition

Calories

755.1

kcal / serving

4530.5 kcal total

Carbs

74.2g

per serving

445.2 g total

Fat

36.4g

per serving

218.4 g total

Protein

32.6g

per serving

195.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Paste

Fruits

piece

Mango

large ripe, peeled, cored, 5cm pieces

piece

Papaya

large ripe, peeled, sliced

GrainsCereals

330

Rice

cooked

Liquids

400

Coconut Milk

1 can

300

Chicken Stock

0.5

piece

Lime Juice

juice only

1.5

tbsp

Rum

optional

Meat

piece

Chicken Thighs And Drumsticks

mixed pieces

NutsSeeds

0.25

tsp

Turmeric

ground

tsp

Coriander

ground

tsp

Yellow Mustard Seeds

clove

Garlic

roughly chopped

tsp

Sea Salt Flakes

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

piece

Bay Leaf

small

OilsFats

tbsp

Sunflower Oil

or groundnut oil

Vegetables

0.5

piece

Scotch Bonnet Chilli

seeds removed

piece

Onion

roughly chopped

500

Butternut Squash

peeled, seeds removed, 5cm cubes

piece

Aubergine

4cm cubes

piece

Potato

waxy, peeled, 4cm pieces

Method

Serve the curry over the cooked rice.

Grind the spice mix ingredients into a paste using a mortar and pestle.

Season the chicken pieces with salt and pepper.

Brown the chicken in 30ml of oil for 4 minutes in a large saucepan and set aside.

Fry the onions, squash, aubergines, and potatoes in the remaining oil for 5 minutes until softened.

Stir in the spice paste and cook for 4 minutes until fragrant.

Add chicken, 400ml coconut milk, 300ml stock, tamarind, and bay leaves, then simmer covered for 40 minutes.

Stir in the mango, papaya, lime juice, and rum and simmer for 5 minutes.