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Chicken & Prawn Curry
Ingredients
- Mustard Seeds
- 3 Onions
- 1 Garlic Head
- Bay Leaves
- 3 teaspoon curry paste
- 3 table spoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 3 chopped chilli
- Cardamom Seeds
- Coriander Seeds
- 3 Boiled Potatoes cut in half
- 4 Chopped Tomatoes
- Coconut Milk
- Cornflour (or normal flour)
- 1 Whole Chicken
- 2 Chicken breasts
- 10 Prawns
- Basmati Rice
Directions
- To prep chop onions and 3 cloves of garlic. Chop Tomatoes. Chop 1 chilli and prick other. Boil Potatoes.
- In large sauce pan heat veg oil and 15g butter. When hot add 1 teaspoon mustard seeds and fry them for 1 min.
- Add onion, garlic, 2 bay leaves, 2 pricked chillis. Fry until onions are soft and starting to brown.
- Crush cardamoms and coriander seeds. Add with other spices and chopped chilli and add to pan mixing in well.
- Add curry powder and curry paste and mix well. Leave to heat for 1 minute.
- Add chopped tomatoes and mix well in. Let heat for 1 minutes.
- Mix 500ml water with 30g coconut milk and add. Mix well and bring to boil.
- Turn heat down, cover with lid and simmer for 10 mins. Add 1 teaspoon flour.
- Cook for another 15 mins on low heat. Season with salt and black pepper.
- While curry is cooking debreast the chicken and chop into chucks. Remove legs and chop in two. Remove wings. Chop the other 2 breasts into chucks.
- Add chicken and prawns. Turn heat up and bring back to boil.
- Turn heat down and simmer for 20 mins with lid on.
- Turn heat off and leave for 2 hours at least (can be overnight)
- When ready to eat put heat back on and bring to boil for 5 mins until fully hot.
- Serve with Basmati Rice. When cooking rice ensure you rinse in cold water 3 times before boiling.
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