top of page

Chicken and
prawn curry






2 tablespoons peanut oil
1 onion, chopped
1-2 teaspoon turmeric
1 teaspoon ground coriander
4 green chillies, seeded and chopped
1 stick cinnamon
2 cloves
2 cloves of garlic, crushed and peeled
1 tablespoon ginger, peeled and finely chopped
A pinch of nutmeg
20 curry leaves
1 x 410 g tin chopped tomato
200 ml water
1 x 410 g tin coconut milk
Zest and juice of 1 lemon

1 teaspoon sugar
8-10 chicken pieces
400 g large prawns, beheaded, peeled and deveined
Grated coconut and cilantro to taste

Heat the oil in saucepan and sauté the onion. Add tumeric, chilli powder, cinnamon, garlic, ginger, nutmeg, chilli and curry leaves and cook for five minutes. Stir in chopped tomatoes, water, coconut milk, lemon zest and juice. Let it boil and add salt and sugar to taste.
Add the chicken pieces. Reduce the heat and leave to simmer for 25 minutes. Add the prawns, bring curry back to the boil. Continue to cook for a further 3 - 4 minutes until prawns are cooked. Garnish with coriander and grated coconut.

Serve with basmati rice

Heading 1

bottom of page