Ingredients
Method
- 1 kg chicken breast fillet, cubed
- Clarified butter, for sauteeing
- 1 onion, finely sliced
- 3 t ground ginger and garlic mixture
- 30 g turmeric powder
- 10 g curry powder
- 1 t garam masala
- 3 t tomato paste
- 2 tomatoes, pureed
- 1 kg large prawns, peeled
- sea salt and freshly ground black pepper
- 1 t fresh mint
- 2 t fresh coriander
Method
Ingredients
In a pan over a medium heat, brown the chicken cubes in clarified butter, then remove from the pan. Add the onion and fry until translucent.
Add the ginger, garlic, and ground spices and cook until the mixture becomes fragrant.
Mix the tomato paste with one cup of water and add it, together with the puréed tomato, to the pan and cook for a further 5 minutes.
Return the chicken to the pan and cook until tender.
Place the prawns on top of the chicken and allow to steam – mix into the curry when ready to serve.
Season to taste and garnish with fresh mint and coriander.
Serve with these fresh, homemade rotis.
TASTE'S take: This recipe was created by Keven Joseph of The Oyster Box Hotel in Umhlanga Rocks.
I made this dish the other night and not only was it super easy to make, it was absolutely delicious. Carla – Although the colour of my dish did not come out as per the above image, after I added the puréed tomato, the sauce seemed to become a lot creamier. :)
Has anybody made this? The picture certainly looks as though it has coconut milk or something in it but the recipe only calls for tomatoes – how do you get that beautiful creamy look to the curry?