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Chicken and Prawn Curry

Ingredients:

  • Curry sauce
  • 100g onion finely chopped
  • 10g cumin powder
  • 10g turmeric powder
  • 30g mild curry powder
  • 10g fennel powder
  • 15g gara masala
  • 60g garlic and 60g ginger blended to a paste
  • 300ml fresh cream
  • 120g butter
  • Saffron
  • Salt
  • 40g honey
  • 3 large skinned and deseeded tomatoes
  • 1 L Chicken stock
  • Olive oil
  • Chicken and Prawns
    • 800g deshelled, deveined prawns
    • 1 kg chicken thighs, skinned and cubed

 

Method:

  1. Take a pot or deep pan and over medium heat, add some olive oil and butter
  2. Now add the chopped onions and sautee until transparent. Next, blend the ginger and the garlic together, to form a paste.  Add it to the onions followed by the Cumin, Turmeric, a bit of mild curry powder, Fennel powder, Garam masala and lastly the saffron.
  3. Now cook it all together until the spices are aromatic.
  4. Then, add the skinned tomatoes
  5. And chicken stock and allow it to simmer for 25 min. Stirring continuesly.
  6. After it has simmered, remove from the heat and add it into a blender, blend until it is smooth
  7. When it is done, remove from the blender and pass through a fine strainer.
  8. Keep it aside until later.
  9. Serve this delicious curry with some steamed rice and a small salad
  10. Garnish the chicken with chopped spring onions.

Side dish: Carrot Salad

Ingredients:

  • 200g carrots
  • 4 red radishes
  • 1 jalapeno
  • 25g coriander
  • 25g garted coconut
  • ½ tbsp oil
  • ½ teaspoon yellow mustard seeds
  • 2 tbsp lemon juice

 

Method:

  1. Grate the carrots and the radish and combine with the coconut and the coriander in a bowl.
  2. Heat the oil in a pan over medium heat, add the mustard seeds, then cover and shake thye pan until the seeds starts to pop.
  3. Add the chillies, remove from the heat and add the lemon juice.
  4. Cool down… when its cold, pour over the remaining ingredients and toss well. Season with salt to taste.