Chicken & Prawn Curry

200g baby marrow, sliced

80g bamboo shoots

50g spring onions, sliced

125ml curry leaves, dried

650g chicken breast fillet, skinned and cubed

32 medium prawns, cleaned and peeled

750ml coconut

Seasonings

50ml vegetable oil

100g onion, finely diced

Photo by Ivor

10g ginger, grated

10g garlic, crushed

10ml chillies, dried and crushed

10ml cardamom seeds

2cm cinnamon stick

2 star anise

Curry Paste

90ml masala powder

30g tomato paste

30ml lemon juice

10ml lemon zest

Garnish

100ml fresh coriander leaves

The day before

Wash and cut all the vegetables, curry leaves, chicken and prawns and store in the refrigerator in separate sealed containers.

On the day

Heat oil on high heat fry all seasonings until just starting to brown. Add to curry paste ingredients in the order as above while stirring well.

Add chicken pieces and continue stirring until just starting to firm. Add the coconut milk and stir in. Add vegetables and prawns and bring to boil. Adjust seasoning and reduce to simmer for about 8 – 10 minutes.

Dish basmati rice on plates and add chicken curry. Garnish with coriander leaves.

Serves 8