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#WFD – Honey, Coriander, Prawn and Chicken Curry
Serve with basmati rice, sambals, roti or poppadums.
POLOKWANE – A delectable, fruity curry dish that is perfect for those who love both chicken and prawns.
You might also want to read: #WFD – Peri peri prawns with rice
What’s for Dinner says the sweetness of the apricots and honey is perfectly balanced by the curry spices and further enhanced with the cream and coconut milk.
You might also want to read: #WFD- Creamy pasta with Prawns, Lime & Garlic
Ingredients
- 500g prawns, peeled and deveined
- 1 x KNORR Chicken Stock Pot
- 500ml cream
- 1 tin coconut milk
- 1 pinch saffron
- 2 tbsp honey
- 10 pieces preserved ginger, chopped
- 1 tbsp curry paste
- 1 tbsp butter
- 1 large onion, grated
- 100ml oil
- 2 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tbsp fennel powder
- 1 tbsp cumin powder
- 2 tbsp crushed garlic and ginger
- 500g chicken breast fillets, cubed
- 1 tin apricot halves, drained
- 250ml periperi sauce
- salt
- pepper
- 1 bunch coriander, washed, drained and roughly chopped
Method
- Marinate the chicken and prawns (separately) in all the peri-peri sauce, crushed garlic and ginger, cumin, fennel, turmeric, curry powder and oil for at least 1 hour.
- Braise the chicken and prawns, one after the other in a large saucepan in hot oil, checking the seasoning.
- Remove from the pan and keep warm.
- In the same pan, sautè the onion in the melted butter until soft.
- Add curry paste, ginger preserve, apricots, honey, saffron, coconut milk, cream and KNORR Chicken Stock Pot Allow to simmer and thicken.
- Add the chicken and prawns.
- Allow to heat through, check seasoning and garnish with coriander.
- Serve with basmati rice, sambals, roti or poppadums.
