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1
For the spice mix:
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2
Using a mortar and pestle, combine the garlic, chile, salt, coriander, mustard seeds, and turmeric, and grind into a paste.
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3
For the curry:
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4
Heat 2 tablespoons of the oil in a large ovenproof casserole or heavy-bottomed saucepan.
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5
Season the chicken with salt, and black pepper, and brown the pieces on all sides.
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6
Remove the chicken from the pan, and set aside.
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7
Add the remaining oil, and cook the squash, onions, eggplants, and potatoes.
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8
Cook's Note: If the pan isn't big enough, cook the onion and eggplant first, then add the squash and potato once the other vegetables start to brown.
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9
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.
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10
Return the chicken to the casserole dish, and add the bay leaves, coconut milk, chicken stock, and tamarind paste.
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11
Bring the ingredients to a boil, then reduce the heat to a simmer, and cover.
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12
Cook until the chicken is tender and cooked through, about 40 minutes.
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13
About 5 minutes before serving, stir in the mango, papaya, lime juice, and rum, if using.
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14
Stir the mixture to incorporate, then cover, and cook until the fruit is hot.
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15
Adjust the salt, and pepper, if necessary, and serve with some boiled rice.
