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Friday night chicken and prawn curry |
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Ingredients |
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- Serves 2 |
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1 large chicken breast, cut into small chunks 100g raw prawns, deveined 1 onion, finely chopped 1 tsp fresh ginger, grated 1 large clove garlic, crushed 1 red or green chilli, de-seeded and finely chopped 1 tsp turmeric 1 tsp ground cumin 1 tbsp ground coriander 1 tsp fenugreek |
pinch of salt 300ml coconut milk 1 tsp soy sauce half a tsp sugar squeeze of lime juice 1 large tomato, chopped small handful fresh coriander, chopped |
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A very tasty curry - a great way to start the weekend! |
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Method |
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Heat a wok and add 2 tbsp groundnut oil. Fry the onions over a medium heat for 5-7 minutes until softened and slightly caramelised. Add the ginger garlic and chilli and fry off for a few minutes. Next add the spices and allow them to fry off before adding a pinch of salt. Add the coconut milk and simmer uncovered for about 5 minutes. Season the sauce with the soy, sugar and lime juice. Add the chicken, prawns and tomato and cook for 3-5 minutes until the meat is cooked though. Taste and adjust the seasoning if needed. Mix through the fresh coriander just before serving. |
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