King Prawn/Chicken Chasni

By seonaidc92

Sweet Indian curry, like a korma

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Chicken and Mediterranean bake

chicken, mango and chilli salad

Ingredients

2 onions, finely chopped
4 cloves of garlic, finely chopped
5cm/2in piece of fresh ginger, grated
½ tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
100g Mango chutney
100g tomato passata
Squeeze lemon juice
5-6 mint leaves, finely chopped
2 chicken breasts, 125g each chopped into bite size pieces
20 King Prawns (10 per person)
optional: splash of fresh coconut milk or tbsp of greek yoghurt

Details

servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Heat the oil in a saucepan or wok over a medium heat. Add the onions, garlic and ginger and fry, stirring frequently, for 5-7 minutes until they are light brown.

Step 2

Tip in the coriander, turmeric and chilli powder and stir around for one minute.

Step 3

Add the mango chutney and tomato passata and cook for 2 minutes.

Step 4

Tip in 200ml of just boiled water and simmer for a further 3-5 minutes.

Step 5

Stir in the mint leaves and lemon juice.

Step 6

Add coconut milk or yogurt if using.

Step 7

Blitz sauce together until smooth

Step 8

Stir in the chicken pieces/prawns and cook until chicken/prawns are cooked.

Step 9

Serve with brown rice, cooked in a veg stock.

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