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 chili 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.
Serves 4-6
The chayote belongs to the same family as
the cucumber and squash. If you can't find any, use butternut squash as
a substitute.
