Ravi Kanhy’s Chicken And Prawn Curry


Full of spice, this warming curry is ideal for a filling and flavoursome meal on a cold autumnal day.

Serves 2

1 tbsp olive oil
500g chicken pieces, on the bone
1 onion, finely sliced
2 cloves garlic, minced
10g peeled, crushed ginger
2 tsp ground turmeric
1½ tbsp Mauritian curry powder
200ml water
150g tomatoes, chopped
Salt and pepper, to taste
200g raw prawns
Handful of chopped coriander leaves

1 Heat the olive oil in a large heavy-bottomed saucepan set over medium-high heat, add the chicken, and sauté until lightly browned. Add the onion, garlic, and ginger, and fry, stirring, for a few minutes until the raw smell dissipates.
2 Add the ground turmeric, Mauritian curry powder, water, and tomatoes. Season to taste and simmer for 15 minutes until almost cooked. Add the prawns and cook for a further 5 minutes, or until cooked through.
3 Check the seasoning, sprinkle with the coriander, and serve hot with rice, chapattis, or bread.

Recipe courtesy of Ravi Kanhye, Executive Chef of the Heritage Le Telfair and Heritage Awali resorts. Click here for more.


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