Luke Nair’s chicken and prawn curry recipe Posted on 5 June 2013 Tags:Durban 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 Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
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