Looking for brunch? Italian? Dessert? A side dish for a party? Whatever you have in mind, we have a recipe for it and every week we select one delicious dish for you to try yourself.
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Since being on My Kitchen Rules South Africa #MKRSA my love for food has been reignited and my love for sharing good food, even more so.
Every week I’ll be bringing you a yummy recipe that you can make yourself and this week I’m featuring the prawn and chicken curry that we used on our pizza braai challenge.
Last week on My Kitchen Rules SA, ourselves and the other seven teams entered the impressive, gleaming new MKRSA Kitchen Headquarters in the heart of Johannesburg to receive their first group challenge brief from celebrity judges J’Something and David Higgs.
And since we are all playing for a grand prize of R1 million, we can rest assured that the judges will be setting the bar high from the get-go.
Plunging us all into straight into the deep end, the judges revealed that their very first challenge of the Kitchen HQ rounds will be for 100 hungry members of the public – at none other than the Johannesburg Zoo! We had to cook dishes that were kid-friendly and that also contained ingredients that were quintessentially South African…
This is our take on a delicious chicken and prawn curry. We hope that you love making it (even not on a pizza on a braai).
Ingredients:
- 10 Skinless Chicken Breasts
- 1,2kg Prawns
- 3 Onions
- 1 Medium Ginger Root
- 5 Cloves Garlic
- 5 tbsp Tumeric
- 3 tbsp Mild Curry Powder
- 2 tbsp Powdered Chilli
- 1 tbsp Garam Masala
- 5 tbsp Tomato Paste
- 3 tins Coconut Cream
- 50ml Mazizena
Topping (if you’re making pizza)
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- 1kg Cherry Tomatoes
- 3 bunches Rocket
- 500 gsm Feta
- 250ml Balsamic Vinegar
Method
Cube Chicken into small 4cm squares. De-vein prawns. Finely chop Onions and add to pan with grated ginger and finely chopped garlic.
Cook in oil until translucent.
Add spices and mix to coat, cook for 3-4 minutes.
Add chicken cubes and cook for approx. 10 minutes, constantly stirring to ensure even coating and cooking.
Add tomato paste with some water and mix through
Add coconut cream, heat through and simmer for 45 minutes.
Add prawns and cook for 5 minutes.
Add Maizena and thicken.
Heat 250ml Balsamic Vinegar in a pan over medium high heat and reduce by half until syrup like
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