POLOKWANE – A delectable, fruity curry dish that is perfect for those who love both chicken and prawns.
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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.
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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.
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