Name: Chicken and prawn curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Cape Malay
Ingredients: 45 ml butter; 30 ml cumin ground; 15 ml coriander ground; 10 ml paprika; 5 ml chillies powder; 2 garlic cloves, crushed; 12 chicken drumsticks; 30 ml lemon juice; 1 lemongrass stalk, chopped; 350 g prawns deveined; salt and freshly ground black pepper to taste; 1 coconut cream; fresh thyme; dried chilli flakes optional

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Ingredients (14)

45 ml	butter
30 ml	cumin — ground
15 ml	coriander — ground
10 ml	paprika
5 ml	chillies — powder
2	garlic — cloves, crushed
12	chicken — drumsticks
30 ml	lemon juice
1	lemongrass — stalk, chopped
350 g	prawns — deveined
	salt and freshly ground black pepper — to taste
1	coconut cream
	fresh thyme
	dried chilli flakes — optional

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Method:

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.

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