This is a very quick and easy to cook dish, but relies on the curry paste you make from the powdered spices, so make sure you have them before you begin! But much simpler, buy a packet of Malaysian curry powder. Nobody will know, and I won’t tell!
Mix the curry paste with water. This is your curry base.
Season chicken with salt and pepper and fry in oil till light brown. Remove and set aside.
Fry prawns quickly (do not overcook), seasoned with salt and pepper in the same oil. Drain and set aside.
In three tablespoons of the same oil, fry onion till it becomes transparent. Add curry paste and stir fry quickly. Put in the crushed tomatoes and Bay leaves. Mix well and cook till gravy thickens.
Add chicken and prawns with half a cup of water (enough to keep the gravy in a slightly watery consistency). Mix well, cover and simmer till chicken is tender.
Remove from heat and sprinkle with chopped coriander leaves.
Serve hot with steamed rice.
|Curry paste||1 tbspn|
|Salt, pepper, to taste|
|Chicken (cut into pieces)||1 kg|
|Prawns (shelled and deveined)||250 grams|
|Large onion, sliced||1|
|Chopped coriander leaves||½ small bunch|