Levi Roots' chicken curry

Name: Levi Roots' chicken curry | Asda Good Living
Total time: 1 h 15 min
Yield: 8
Cuisine: Caribbean
Ingredients: 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)

The dish that brought the Reggae Reggae Sauce legend and his mother closer together

By Asda Good Living,27th July 2017

(75 votes)

Cook: 1 Hour 15 Mins

Serves: 8

Price: £1.34 per serving

Nutritional Information

Each 453g serving contains

Energy
1744kj
417kcal

21%

Fat
17.7g

High
25%

Saturates
5.9g

High
30%

Sugars
14.9g

Med
17%

Salt
0.27g

Low
5%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
385kj/92kcal

Ingredients

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)

Method

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.