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King Prawn/Chicken Chasni


Sweet Indian curry, like a korma

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  • 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


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


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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