Honey, Coriander, Prawn and Chicken Curry
Tips
Better For You Tips : Ensure you trim off any excess, visible fat from your pork before cooking.
A delectable, fruity curry dish that is perfect for those who love both chicken and prawns. The sweetness of the apricots and honey is perfectly balanced by the curry spices and further enhanced with the cream and coconut milk. Delicious served with basmati rice.
Feeds
6Person
Preparation time
60Min.
easy
Ingredients
- 500 g prawns, peeled and deveined
- 1 Knorr chicken stock pot
- 500 ml cream
- 400 ml (1 can) coconut milk
- 1 pinch saffron
- 30 ml (2 tbsp) honey
- 10 pieces preserved ginger, chopped
- 15 ml (1 tbsp) curry paste
- 1 tbsp butter
- 1 large onion, grated
- 100 ml oil
- 2 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp fennel powder
- 1 tbsp cumin powder
- 2 tbsp crushed garlic and ginger
- 500 g chicken breast fillets, cubed
- 410 g (1 can) apricot halves in juice, drained
- 250 ml peri peri sauce
- 1 ml salt to season
- 1 ml Robertsons black pepper
- 1 bunch coriander, washed, drained and roughly chopped
Preparation method
Nutrition
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