Flavors from the East – Chicken and Prawn Curry

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The Portuguese Discoveries opened contacts with diverse cultures, such as the early Arab spice traders influence in the history of Mozambique’s gastronomy resulting in a combination of flavors that provides explosive culinary delights!

Chicken and Prawn Curry

This dish has many ingredients and it looks a lot more complicated than it really is.

What you need:

½ kg chicken fillet cut into pieces ½ kg prawns peeled and deveined
2 tomatoes
1 onion sliced
3 tablespoons cooking oil
1 tin of coconut milk or cream (I prefer the cream)
3 tablespoons masala or curry powder
½ teaspoon of turmeric powder
½ teaspoon ground ginger and garlic
4 cardamom pods
1 teaspoon paprika
1 stem curry leaf
2 cinnamon sticks
Salt to taste

How to do it:

In a saucer add cut up tomatoes, curry leaf, turmeric powder, ground ginger, garlic, masala, cardamom pods and paprika (be careful not to burn the mixture).

In a large cooking pot add oil, onion, 2 cinnamon sticks and fry until onions are lightly browned. Next add tomatoes mixture and simmer on high for 5 minutes then add chicken pieces, simmer for about 5 minutes.

Add the coconut milk and bring to the boil. Once boiling add the prawns turning the mixture very gently with a wooden spoon.

Simmer for 5 minutes.

Discard the cinnamon and cardamom.

Serve with savoury Basmati rice.

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Recipe credited to : Ginokas

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