Chicken and Prawn Curry

Beautiful Creamy Dish Served with Roti or Rice

For Marinade
500g Prawns
500g Chicken Breast Pieces cut into strips or cubes
2 Teaspoons Ginger and Garlic
2 Teaspoons Mother in masala
5 Tblsp Vinegar
4 Tblsp Lemon juice
A Sprinkle Robertsons Fish spice
1 Shake of aromat
1 Tsp dhania powder
1/2 tsp tumeric
50g Butter

For Curry:
1 medium Onion and 3 chillis Processed
1 and 1/2 tsp masala
1 tsp dhania powder
2 tomatoes processed.
250ml cream
1 and 1/2 tsp salt
2 tablespoon sugar

Mix all marinade ingredients together and allow to rest for 10-15 mins and then pop into the oven and allow to cook for 10-15 mins and then allow to brown. Method for Curry: Drain out gravy from the oven tray and put into a pot Add your onions and chillis allow to simmer for 2-3 mins masala dhania powder add chicken and parawn pieces and allow to simmer for about 5 mins then add the tomoato and allow to simmer for 5-10 mins lastly add the cream and sugar and allow to simmer for another 5-10 mins or until thick

Nutritions

Calories
638

Sodium
1532mg
63% DV

Fat
47g
72% DV

Protein
16g
32% DV

Carbs
45g
15% DV

Fiber
7g
29% DV