Luke Nair’s chicken and prawn curry recipe

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.

 
Luke Nair’s chicken and prawn curry recipe

 

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

  1. Melt butter in a large pot over a low heat, add onion paste and simmer for two minutes.
  2. Add the ginger and garlic paste and cook for four minutes, then add turmeric, curry powder and chicken. Cook for five minutes.
  3. Add the prawns and tomato juice and simmer for four minutes.
  4. Stir in all spice powders and cook for a further five minutes.
  5. Pour in the creams and cook for five minutes.
  6. Add the honey, coriander, curry leaves and salt.
  7. Cover the pot and leave for a few more minutes. Serve with rice or roti.

 
Also read: 12 of Durban’s best curry restaurants

 

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