Chicken Curries Fish Indian Main course

Chicken and prawn curry


  • 200g Chicken breast cut into thin slices
  • 200g Raw prawns, peeled
  • 1 400ml Tin coconut milk
  • 1 level dessertspoon Paprika
  • 1/2 tsp Turmeric
  • 3 Large cloves garlic, crushed
  • 2.5cm Piece of ginger, grated
  • 1 level tbsp Coriander seeds
  • 1 level tsp Cumin seeds
  • Red or green chilli, chopped
  • 1 level tbsp Tamarind paste (or juice of 1/2 lime)
  • Salt
  • Fresh coriander, chopped


Combine the paprika, turmeric, garlic and ginger with 150ml cold water and mix well.  Heat a small pan and dry roast the coriander and cumin seeds for a few minutes. Crush them in a pestle and mortar and add to the spice mix.

Pour this mixture into a medium-sized pan, bring to the boil and simmer gently for 10 mins.  Add the coconut milk, chilli, tamarind paste (or lime juice) and season well with salt. Simmer, uncovered for 5-10 minutes.

Add the prawns and simmer until they turn just opaque – no longer than 5 mins. Garnish with coriander.
Serve with basmati rice.

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