Chicken and prawn curry

             
Ingredients
- Serves 4  
200g chicken breast cut into thin slices
200g raw prawns, peeled
1 400ml tin coconut milk
1 level dessertspoon paprika
1/2 tsp turmeric
3 large cloves garlic, crushed
2.5cm piece of ginger, grated
1 level tbsp coriander seeds
1 level tsp cumin seeds
red or green chilli, chopped
1 level tbsp tamarind paste (or juice of 1/2 lime)
salt
fresh coriander, chopped
    

Chicken and prawn curry - easy recipe

Method

Combine the paprika, turmeric, garlic and ginger with 150ml cold water and mix well.
Heat a small pan and dry roast the coriander and cumin seeds for a few minutes. Crush them in a pestle and mortar and add to the spice mix.
Pour this mixture into a medium-sized pan, bring to the boil and simmer gently for 10 mins.
Add the coconut milk, chilli, tamarind paste (or lime juice) and season well with salt. Simmer, uncovered for 5-10 minutes.
Add the prawns and simmer until they turn just opaque - no longer than 5 mins. Garnish with coriander.
Serve with basmati rice.

Cook's tip
This recipe also works well using any firm white fish cut into chunks (monkfish, hoki, hake). Again just add at the end of cooking as they will only take a few mins to cook.

Recommended wine - aromatic whites such as Riesling, Viognier or Gewürztraminer.