Heavenly Butter Prawn & Chicken

Place 2kg chicken thighs (skins removed) in a large pot and add:

1 tbs ginger and garlic paste

1/2 tsp turmeric powder 2 tbs chilli powder

2 tbs masala

2 teaspoons dhania/jeera powder

2 tsp garam masala Pinch of saffron

Salt to taste

1/2 tsp powdered food colouring

1 cup sour milk/plain yoghurt

1/2 cup tomato purée 1 sachet tomato paste

In a frying pan add 1/2 cup liquid coconut oil or melted butter and fry:

1 large sliced onion

A few whole cinnamon sticks 2 bay leaves

1 tsp jeera seeds 1 tsp fennel seeds

2 star anise

2 sprigs of curry leaves

Mix the fried spices into the chicken mix and refrigerate for a minimum of two hours or overnight.

Flash fry 1.5kg cleaned, rinsed and drained prawns in a little hot oil and butter mix (equal amount oil and butter) on high heat until sealed. Do a little at a time and don’t overcrowd the pan. Keep aside.

Cook the chicken on medium heat until the liquid thickens and the chicken is cooked. Add 1/2 a cup of coconut cream or fresh cream, one chicken stock cube, fried prawns and simmer on a low heat until the prawns are done perfectly. Serve with flat bread, rice, roti, pasta, etc.

Note: You can increase cream to one cup depending on how creamy you like it.