6 boneless, skinless single chicken breasts
2 tablespoon Dijon mustard
2 teaspoon sesame oil
3 tablespoon curry powder, divided
1 tablespoon vegetable oil
3 cloves garlic, finely chopped
2 tablespoon finely chopped fresh ginger root
1 small hot chile pepper, finely chopped
pinch allspice
pinch cinnamon
pinch nutmeg
1 onion, coarsely chopped
1 leek, trimmed and coarsely chopped
1/2 cup homemade vegetable stock, or homemade chicken stock, or water
1 28-oz/796 ml tin plum tomatoes, pureed with juices
2 potatoes, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
2 carrots, sliced
1 lb. butternut squash. Peeled and cut into chunks
3/4 cup pineapple juice, tomato juice or canned coconut milk (I use coconut milk)
2 plantains, peeled and cut into chunks (optional)
1 19-oz/540 ml tin chickpeas, rinsed and drained, or 2 cups cooked chickpeas
1/2 cup chopped fresh cilantro or parsley
Pat chicken dry. In small bowl, combine mustard, sesame oil and 1 tablespoon curry powder. Coat chicken mixture. Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked). Cut into 2-inch chunks. Reserve. Heat oil in large, deep skillet or Dutch oven. Add garlic, ginger and hot chile pepper. Cook for 30 seconds. Add remaining 2 tablespoon curry powder, allspice, cinnamon and nutmeg. Cook for 30 seconds longer. Add onion, leek and stock. Cook until liquid evaporates. Add pureed tomatoes and bring to boil. Add potatoes and sweet potato and cook, covered, for 10 minutes. Add carrots, squash, pineapple juice, plantains, chickpeas and chicken and cook, covered, for 30 minutes longer. Taste and adjust seasonings if necessary. To serve, sprinkle with cilantro.
Serves 8 generously
For a vegetarian version, omit first 4 ingredients.
This dish is much better the next day as it gives time for the flavours to blend.