Richard's chicken and prawn curry



Ingredients 21
Servings 6
Time overnight

Ingredients

  • 2
    Tbs
    butter
  • 2
    large onions - diced
  • 5
    cloves
    garlic - crushed
  • 2
    Tbs
    grated ginger
  • 2 - 3
    Tbs
    curry paste
  • 1
    Tbs
    mild curry powder
  • 1
    Tbs
    Osman’s Extra Special Pickle Masala mix
  • 10
    fresh curry leaves
  • 2
    dried bay leaves
  • 2
    can
    ‘Indian Style’ tomatoes
  • 1
    cup
    water
  • 6
    chicken breast fillets - cut into pieces
  • 1
    can
    coconut cream
  • 1
    Tbs
    Mrs Ball’s chutney
  • 1
    tsp
    tamarind paste
  • 12
    baby potatoes - peeled and precooked
  • salt and freshly ground black pepper
  • 1
    kg
    medium prawns - peeled and deveined
  • TO SERVE:
  • fresh coriander
  • basmati rice
 

Method

1hr 30
 
Add the butter to a large saucepan on medium heat and cook the onions until soft. Add the garlic, ginger, curry paste, spices and leaves
and cook for 2–3 mins, stirring so it doesn’t burn.


Add the tomatoes and water and cook for 10 mins. Add the chicken and cook for 15 mins at a gentle simmer. Add the coconut cream and simmer for 5 mins.


Add the chutney and tamarind, then the potatoes and cook the curry for 5 mins more. Season with salt and pepper. Leave overnight in the refrigerator to absorb the flavours.

Half an hour before serving, remove the curry from the refrigerator. Heat the curry on medium-low until heated through evenly. Add the prawns for 10 mins, or until cooked through. Garnish with coriander.


Recipe extract from Curry: Stories & Recipes Across South Africa, published by Human & Rousseau.


‘We used to spend a lot of time in the Cape at our friend’s cottage at Pringle Bay, so often cooked this curry for a houseful of guests on a Sunday, all attired in swimming costumes and colourful beach towels. The prawns were bought from a local fishmonger and the chickens were from the next-door farm. The chutney and tamarind add that extra flavour layer and the Osman’s Extra Special Pickle Masala mix has a wonderful, complex flavour.’

LISTEN: Food24's interview with author, Ishay Govender-Ympa




 

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