Chicken, Prawn, Coconut Curry
I made this chicken, prawn curry for my parents the other day... they asked for seconds! Deliciously creamy, aromatic and flavourful.
If you're not fond of seafood, you can leave out the prawns and add more chicken.
You could also make this into a vegetarian or vegan dish by using lentils instead of chicken and prawns.
30 mins to make. Serves 4-6.
5 Chicken breasts, cubed (500g)
1 tsp Coconut oil
1 Onion, finely chopped
1 can Coconut milk
1 cup Cherry tomatoes, halved
100g Green beans cut into short strips
300g Raw, peeled and cleaned Prawns
Mild or spicy curry powder to your taste
Other herbs and spices: Ginger, Turmeric, Garlic and Parsley
In a pan, fry the onion in the oil until translucent.
Add the chicken and cook until they start to brown.
Add the garlic, ginger, turmeric and curry powder and cook until the mixture becomes fragrant - about 3 minutes. Do not let the spices burn – add more oil if the mixture is too dry.
Add the coconut milk, chutney and beans to the pan and cook for a further 5 minutes.
Place the prawns and tomatoes on top of the chicken mixture, season to taste, put lid on and allow the prawns to steam until they are cooked and pink.
Stir the prawns into the curry along with fresh parsley when ready to serve.