Name: Zola Nene's butter chicken and prawn curry
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4-6 servings
Cuisine: Asian
Ingredients: 1/2 cup LANCEWOOD® Double Cream Plain Yoghurt; 1 garlic cloves crushed; 1 fresh ginger grated; 1 tsp chilli chopped; 1 tsp turmeric; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp salt; 4 chicken breast fillets chopped; 2 butter; 1 onion grated; 2 garlic cloves crushed; 1 fresh ginger grated; 1 tsp ground coriander; 1.5 tsp ground cumin; 1.5 tsp garam masala; 1 tsp chilli powder; 1 tin tomato puree; 1 sugar; 1 cup cream pouring; salt and freshly ground black pepper to taste; 2 fresh coriander chopped

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Ingredients (22)

MARINADE

1/2 cup	LANCEWOOD® Double Cream Plain Yoghurt
1	garlic cloves — crushed
1	fresh ginger — grated
1 tsp	chilli — chopped
1 tsp	turmeric
2 tsp	garam masala
1 tsp	ground cumin
1 tsp	salt
4	chicken breast fillets — chopped

SAUCE

2	butter
1	onion — grated
2	garlic cloves — crushed
1	fresh ginger — grated
1 tsp	ground coriander
1.5 tsp	ground cumin
1.5 tsp	garam masala
1 tsp	chilli powder
1	tin tomato puree
1	sugar
1 cup	cream — pouring
	salt and freshly ground black pepper — to taste
2	fresh coriander — chopped

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Method:

Mix together the marinade ingredients, then add the chicken and prawns and set aside to marinade while you make the sauce – this can also be done the day before and left to marinate overnight.

Heat butter in a pot, then add the onion, garlic and ginger and saute gently until softened.

Add spices, then saute over low heat for 2 minutes for the spices to toast.

Add the pureed tomatoes and sugar, then leave to simmer on low heat for 15 minutes.

Skewer the prawns onto sosatie sticks (I find it easier to cook them this way), then cook on a hot griddle pan until charred on the edges. Cook the chicken pieces on the griddle pan as well to get the charred edges.

Add cream to the sauce, then simmer for another 5 minutes before adding the prawns and the chicken.

Simmer until the chicken is fully cooked through.

Season with salt and pepper to taste, then add chopped coriander.

Recipe published with permission of Zola Nene, celebrity TV chef, cookbook author and Food24 Foodie At Large.