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11 December 2012,21:48 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil in a heavy frying pan, add the chicken pieces and fry over a moderate heat until golden brown all over. Transfer to a flameproof casserole.
  • Add the onions, garlic and chilli to the frying pan and cook, stirring occasionally, over a moderate heat for about 5 minutes until the onions are soft.
  • Add the curry powder, stir well and cook for 3 minutes, stirring. Add the aubergine, chayote, papaya and tomatoes, and cook for a further 2-3 minutes.
  • Put the curried mixture into the casserole and add the chicken stock and coconut milk.
  • Cover and simmer for about 30 minutes, until the chicken is cooked and the vegetables are tender.
  • Stir in the lime juice and rum or Madeira and season with salt and pepper.
  • Serve with plain boiled rice and fried bananas.


  • 10 tablespoons groundnut oil
  • 3 kg chicken, cut into 6-8 serving pieces
  • 4 onions, finely chopped
  • 2 garlic clove, crushed
  • 2 fresh red chilli, deseeded and finely chopped
  • 4 tablespoons curry powder
  • 500 grams aubergine, peeled and cubed
  • 2 chayote, peeled and cubed
  • 2 unripe papaya, peeled and sliced
  • 4 tomatoes, skinned and chopped
  • 300 ml Chicken Stock
  • 300 ml coconut milk
  • 4 tablespoons lime juice
  • 2 tablespoon rum or Madeira
  • Salt and pepper

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