Heat the olive oil and butter in a heavy based pot.Add the cumin, coriander, paprika, chilli powder and garlic to the oil and sauté for 2 to 3 minutes.Add the chicken portions and fry for 2 to 3 minutes, turn and shake and ensure that all the chicken pieces are coated with the spices. Fry for another 4 to 5 minutes.Add the lemon juice, lemon grass and approximately 125ml water. Simmer on low heat for about 30 minutes or until the chicken is cooked through.Add the prawns and season with salt and pepper. Cook until the prawns turns pink; about 3 minutes.Add the coconut cream and simmer until the coconut cream is just heated through.Garnish with thyme and dried chilli flakes.Serve with jasmine rice.Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.To receive quick and convenient weekday
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