Martinique Coconut Chicken Curry

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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

*Can be found at specialty Asian markets.

Serving suggestion: Boiled rice

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