- 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
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.