Chicken and prawn curry
| Recipe By: | Kevin Joseph |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1.5 kg large prawns
- 2 tomatoes, pureed
- butter, clarified for sautéing
- 2 tsp fresh coriander, leaves picked from stalks
- to serve fresh mint leaves
- sea salt and freshly ground black pepper, to taste
- 3 tsp tomato paste
- 1 tsp garam masala
- 2 tbsp curry powder
- 1 Tbsp tumeric, ground
- 1 onion, thinly sliced
- 1 kg chicken breast fillets, chopped into cubes
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Cooking Instructions
- In a pan over a medium heat, brown the chicken cubes in clarified butter, then remove from the pan. Add the onion and fry until translucent.
- Add the ginger, garlic, and ground spices and cook until the mixture becomes fragrant.
- Mix the tomato paste with one cup of water and add it, together with the puréed tomato, to the pan and cook for a further 5 minutes.
- Return the chicken to the pan and cook until tender.
- Place the prawns on top of the chicken and allow to steam – mix into the curry when ready to serve.
- Season to taste and garnish with fresh mint and coriander.
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