chicken and prawn curry

in a pan over medium heat, brown 1kg of cubed chicken breasts in butter, remove and set aside. add 1 finely sliced onion and fry until translucent.

add 3 teaspoons of ginger paste, 3 finely chopped cloves of garlic, 2 teaspoons of tumeric powder and 1 teaspoon of garam masala. cook until the mixture becomes fragrant.

mix 2 tablespoons of tomato paste with 1 cup of water and add to 2 pureed tomatoes. add to the pan with 1 tin (400g) of coconut cream and cook for 5 minutes.

return the chicken to the pan and cook until tender.

place 1kg of cleaned prawns on top of the chicken and allow to steam until cooked. stir through when ready to serve.

garnish with fresh mint and coriander and serve with basmati rice and naan bread.