BrenDrew’s take on a Durban Chicken and Prawn Curry

8th December 2017
Durban Chicken and Prawn Curry
Serves 6
This is our take on a delicious chicken and prawn curry. We hope that you love making it (even not on a pizza on a braai).
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Prep Time
1 hr 30 min
Cook Time
1 hr
Total Time
2 hr 30 min
Prep Time
1 hr 30 min
Cook Time
1 hr
Total Time
2 hr 30 min
Ingredients
  1. 8 Skinless Chicken Breasts
  2. 1kg Prawns
  3. 3 Onions
  4. 1 Medium Ginger Root
  5. 5 Cloves Garlic
  6. 5 tbsp Tumeric
  7. 3 tbsp Mild Curry Powder
  8. 2 tbsp Powdered Chilli
  9. 1 tbsp Garam Masala
  10. 5 tbsp Tomato Paste
  11. 3 tins Coconut Cream
  12. 50ml Mazizena
Topping (if you’re making pizza)
  1. 1kg Cherry Tomatoes
  2. 3 bunches Rocket
  3. 500 gsm Feta
  4. 250ml Balsamic Vinegar
Instructions
  1. Cube Chicken into small 4cm squares.
De-vein prawns. Finely chop Onions and add to pan with grated ginger and finely chopped garlic.
  2. Cook in oil until translucent.
  3. Add spices and mix to coat, cook for 3-4 minutes.
  4. Add chicken cubes and cook for approx. 10 minutes, constantly stirring to ensure even coating and cooking.
  5. Add tomato paste with some water and mix through
  6. Add coconut cream, heat through and simmer for 45 minutes.
  7. Add prawns and cook for 5 minutes.
  8. Add Maizena and thicken.
  9. Heat 250ml Balsamic Vinegar in a pan over medium high heat and reduce by half until syrup like
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