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Chicken and Prawn Curry with Tamarind
Chicken and Prawn Curry with Tamarind

Before you jump to Chicken and Prawn Curry with Tamarind recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.

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We hope you got benefit from reading it, now let’s go back to chicken and prawn curry with tamarind recipe. To cook chicken and prawn curry with tamarind you need 17 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Chicken and Prawn Curry with Tamarind:
  1. Provide 6 chicken breasts, cubed
  2. Use 1 kg large prawns, shelled and deveined
  3. Use 3 tbsp oil - I use sunflower oil when making a curry
  4. You need 1 medium onion, finely chopped
  5. You need 1/2 tsp mustard seeds
  6. Prepare 1 tsp cumin seeds
  7. Get 6 whole peppercorns
  8. Prepare 4 cloves
  9. Provide 6 curry leaves
  10. Get 1 bay leaf
  11. Take 1 tbsp (heaped) ginger, garlic, chilli paste
  12. You need 1 tbsp curry powder (more can be added as per your preference)
  13. Provide 1/2 tsp tumeric powder (hurdee/ haldi)
  14. Prepare 3 large tomatoes, grated (discard skins)
  15. Take 1 tbsp corriander powder
  16. You need 1 cup tamarind "sauce" about 15 - 20 grms dissolved in a cup of warm water then strained & discarded the seeds & pulp. May be substited with about a tablespoonful of lemon juice. Note: tamarind gives an amazing flavour and thickens the gravy
  17. Prepare 1 bunch fresh corriander, chopped
Steps to make Chicken and Prawn Curry with Tamarind:
  1. Slightly heat oil in a pan then add in the cumin, mustard seeds, cloves, peppercorns and onion.
  2. Sautè until onion changes colour to a light golden brown.
  3. Add in curry leaves and bay leaf.
  4. Mix in ginger, garlic and chilli paste. Followed by curry powder and tumeric powder.
  5. Add grated tomato and allow to cook through.
  6. Mix in the corriander powder.
  7. Once cooked, add in tamarind sauce and allow to simmer for a few moments.
  8. Mix in chopped corriander.
  9. Place cubed chicken into gravy. When almost done, add in the prawns and allow to cook through.
  10. Serve with basmati or other rice of choice.

Cook chicken for two minutes on each side before adding stock. This glorious sumptuous chicken curry is what we had for Easter lunch. We thought long and hard whether to go out for lunch or have a simple family meal. Boy, am I glad we decided to stay home! The curry is a cross between vindaloo and tikka masala.

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