2 chopped tomatoes
(or used 425 grams crushed tomatoes in cans)
Curry leaves
Chopped coriander leaves
1 teaspoon coriander
powder (crush coriander seed pods in your coffee
blender)
1 tablespoon turmeric powder
1/2 teaspoon chilli powder (or use
chopped green chillies-as much as you can take)
1/4 teaspoon cinnamon powder
1 teaspoon ginger-garlic mixture
Salt, pepper, oil
Method:
Mix together powdered
ingredients and make into a paste with some water. Fold in
ginger-garlic mixture.
Season chicken with
salt and pepper and fry in oil till light brown. remove and set aside.
Fry prawns (do not
overcook), seasoned with salt and pepper in the same oil. Drain and
set aside.
In about 3 tablespoons
of the same oil, fry onion till it becomes transparent. add curry
paste and stir fry till mixture leaves the side of the pan.
Put in the crushed
tomatoes with the curry mix, curry leaves and some salt. Mix well and
cook till gravy thickens.
Add chicken and prawns
with half a glass of water (or enough to keep the gravy in a slightly
watery consistency). Mix well, cover and simmer till chicken is
tender.
Remove from heat and
sprinkle with chopped coriander leaves.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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