CHICKEN AND PRAWN CURRY

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 10 g curry powder 1 Tbsp tumeric, ground 1 onion, thinly sliced 1 kg chicken breast fillets, chopped into cubes

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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