I am excited to share my take on a Chicken & Prawn Curry, South African style. Picture this: succulent prawns and tender chicken, in a fragrant symphony of spices. It’s not just a dish, it’s a celebration of flavours that’s easy to whip up, perfect for spoiling your loved ones. My family loved this dish and with its simple ingredients, I hope you give this recipe a try.
INGREDIENTS
- 2 Tablespoons Butter
- 4 Cloves Of Garlic, Sliced
- 400g Prawns
- 750g Chicken Fillets, Cubed
- 1 Small Onion, Diced
- 1 Sprig Curry Leaves
- 1/2 Teaspoon Jeera Seeds
- 1/2 Teaspoon Fennel Seeds
- 1 Small Clove
- 1 Cinnamon Stick
- 1 Elachi Pod
- 1 Bay Leaf
- 2 Green Chillies
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Dhania Jeera Powder
- 4 Tablespoons Kashmiri Special Masala
- 50g Tomato Paste
- 3 Tomatoes, Grated
- 1 Teaspoon Salt
- Fresh Coriander
METHOD
- Begin by melting butter in a heated pan. Add sliced garlic and let it cook for a couple of minutes.
- Toss in the prawns and cook in the garlic butter until they are half-cooked. Remove and set aside.
- Add oil and all the whole spices. Let them release their flavors, then add green chilies and onions.
- Once the onions are translucent, add the ground spices and cook for a couple of minutes.
- Mix in the tomato paste, and once it’s incorporated, add the grated tomatoes.
- Cook until oil starts to surface, then season with salt and cover with a lid.
- Add the chicken cubes and let them cook in the gravy for about 15 minutes or until cooked.
- Five minutes before the curry is done, add the half-cooked prawns, mix, and cover for 2-3 minutes.
- Give it a final mix, top with a handful of fresh coriander, and serve.
Serving Options
Enjoy this flavourful curry with fluffy Basmati rice or fresh roti and sambles.