Richard’s chicken and prawn curry
|2||onion — diced|
|5 cloves||garlic — cloves, crushed|
|2 Tbs||fresh ginger — grated|
|2 - 3 Tbs||curry paste|
|1 Tbs||curry powder — mild|
|10||curry leaves — fresh|
|2||dried bay leaves|
|2 can||indian style tomatoes|
|6||chicken breast fillets — chopped|
|1 can||coconut cream|
|1 tsp||tamarind — paste|
|12||baby potatoes — peeled, parboiled|
|sea salt and freshly ground black pepper|
|1 kg||prawns — shelled, deveined|
|rice — basmati|
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.’
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