Thursday, April 25, 2013

Mauritian chicken and prawn curry

Serves four


1 tbsp ground turmeric
1 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp ground cinnamon
1 tsp crushed ginger
1 tsp crushed garlic
500 g chicken (cut into pieces)
250 g prawns (shelled)
1 big onion, sliced
2 tomatoes, chopped
A handful of fresh curry leaves (you can substitute dried ones)
A handful of fresh coriander, chopped


Mix together all the powdered ingredients and make into a past with a dash of water. Fold in the ginger and garlic.

Season the chicken pieces with salt and pepper and fry in vegetable oil until light brown. Remove from the pan and keep aside.

Fry prawns in the same oil until cooked, and then drain and keep aside.

In another pan, add 3 tablespoons of vegetable oil, and fry the onion until transparent. Add the curry paste and stir fry until the mixture leaves the sides of the pan. Add the tomatoes, curry leaves and a pinch of salt. Mix well and cook until the sauce thickens.

Then add the chicken and prawns and 125 ml water. Mix well, cover and cook until the chicken is tender. Remove from the heat and sprinkle with the chopped coriander.

Serve the curry with rice.

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