Martinique Coconut Chicken Curry

Spice Mix 3 cloves garlic, coarsely chopped 1/2 to 1 hot red chile, preferably Scotch Bonnet, seeded (wear gloves) 1 teaspoon sea salt flakes 1 teaspoon ground coriander 1 teaspoon yellow mustard seeds 1/4 teaspoon ground turmeric Chicken Curry 4 tablespoons sunflower or groundnut oil ( peanut) 12 chicken pieces, preferably a mixture of thighs and drumsticks Kosher salt and freshly ground black pepper 18 ounces butternut squash, peeled and diced into 2-inch cubes 2 onions, coarsely chopped 2 eggplants, diced into 1 1/2-inch cubes 2 to 3 large waxy potatoes, peeled and cut into 1 1/2-inch chunks 3 small bay leaves 1 3/4 cups coconut milk 1 1/4 cups chicken stock 1 tablespoon tamarind paste* 1 large ripe mango, peeled and chopped into 2-inch chunks 1 large ripe papaya, peeled and sliced Juice of 1/2 lime 1 1/2 tablespoons rum, optional *Can be found at specialty Asian markets. Serving suggestion: Boiled rice