Martinique Coconut Chicken Curry

Name: Martinique Coconut Chicken Curry
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 3 smalls bay leaves; 510 grams butternut squash, peeled and diced into 2-inch cubes; 12 chicken pieces, preferably a mixture of thighs and drumsticks; 296 milliliters chicken stock; 1 to 1 hot red chile, preferably Scotch Bonnet, seeded (wear gloves); 414 milliliters coconut milk; 2 eggplants, diced into 1 1/2-inch cubes; 3 cloves garlic, coarsely chopped; 1 teaspoon ground coriander; 0 teaspoons ground turmeric; 4 Tbsps sunflower or groundnut oil (peanut); 1 Juice lime; 6 servings Kosher salt and freshly ground black pepper; 1 large ripe mango, peeled and chopped into 2-inch chunks; 2 onions, coarsely chopped; 1 large ripe papaya, peeled and sliced; 6 servings Serving suggestion: Boiled rice; 2 Tbsps rum, optional; 1 teaspoon sea salt flakes; 1 Tbsp tamarind paste; 2 larges to 3 large waxy potatoes, peeled and cut into 1 1/2-inch chunks; 1 teaspoon yellow mustard seeds

Martinique Coconut Chicken Curry is a gluten free and dairy free recipe with 6 servings. One serving contains 1104 calories, 66g of protein, and 73g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. It works well as an Indian main course. Head to the store and pick up bay leaves, butternut squash, mango, and a few other things to make it today. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you like this recipe, you might also like recipes such as Martinique Coconut Chicken Curry, Martinique Cocktail, and Coconut Curry Chicken.

Instructions

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

Ingredients you will need

Mustard Seeds

Coriander

Turmeric

Garlic

Chili Pepper

Salt

Equipment you will use

Mortar And Pestle

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.

Ingredients you will need

Black Pepper

Whole Chicken

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Remove the chicken from the pan, and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add the remaining oil, and cook the squash, onions, eggplants, and potatoes.

Ingredients you will need

Eggplant

Potato

Onion

Squash

Cooking Oil

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.

Ingredients you will need

Tamarind Paste

Chicken Stock

Coconut Milk

Bay Leaves

Vegetable

Seasoning Mix

Whole Chicken

Spices

Equipment you will use

Casserole Dish

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.

Ingredients you will need

Lime Juice

Whole Chicken

Papaya

Pepper

Fruit

Mango

Rice

Salt

Rum

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Skeleton Gruner Veltliner (1 Liter) with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.