HomeChickenRavi 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 Ingredients 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 Method 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.