Luke Nair, head chef at The Oyster Box Hotel, cooks up a storm for the daily curry buffet. This chicken and prawn curry recipe is always a favourite – here’s how to make it yourself.
Ingredients
Serves six
- 160 g butter
- 100 g onions, blended to a paste
- 60 g ginger and garlic paste
- 10 g turmeric powder
- 60 g mild curry powder
- 500 g free-range chicken breasts, sliced
- 500 g large prawns, shelled and deveined
- 200 g tomatoes, blended and strained (discard the pulp)
- 20 g cumin
- 20 g fennel powder
- 10 g cardamom powder
- 150 ml fresh cream
- 100 ml coconut cream
- 60 ml honey
- 10 g fresh coriander, chopped
- 5 g fresh or dried curry leaves, finely chopped
- Generous pinch of salt
Cooking method
- Melt butter in a large pot over a low heat, add onion paste and simmer for two minutes.
- Add the ginger and garlic paste and cook for four minutes, then add turmeric, curry powder and chicken. Cook for five minutes.
- Add the prawns and tomato juice and simmer for four minutes.
- Stir in all spice powders and cook for a further five minutes.
- Pour in the creams and cook for five minutes.
- Add the honey, coriander, curry leaves and salt.
- Cover the pot and leave for a few more minutes. Serve with rice or roti.
Also read: 12 of Durban’s best curry restaurants
