Grind the spice mix ingredients into a paste using a mortar and pestle.
Season the chicken pieces with salt and pepper.
Brown the chicken in 30ml of oil for 4 minutes in a large saucepan and set aside.
Fry the onions, squash, aubergines, and potatoes in the remaining oil for 5 minutes until softened.
Stir in the spice paste and cook for 4 minutes until fragrant.
Add chicken, 400ml coconut milk, 300ml stock, tamarind, and bay leaves, then simmer covered for 40 minutes.
Stir in the mango, papaya, lime juice, and rum and simmer for 5 minutes.
Serve the curry over the cooked rice.