Chicken and Prawn Curry
4lb - 1.8kg chicken pieces
1lb - 500g shelled prawns
1 medium onion finely chopped
1 tblsp crushed garlic
1 tablespoon fresh crushed ginger
1 teason chopped thyme leaves (or dried)
2 tblsp coarsly chopped coriander (cilatro) leaves
can crushed tomatoes (400g - just under a pound)
4-5 curry leaves (kaffir lime leaves can be used too)
3 tablespoons curry powder (less if you like to be safe)
S&P to taste
Put some oil in a heavy bottomed pan over medium high heat, once its hot add the crushed ginger, garlic, onion and thyme leaves. Saute until onion is translucent. Add tomatoes, cook for 5-10mins until they are cooked and the suace is well blended. Add 1/3 cup of hot water if necessary to maintain the sauce in a semi liquid state, stir to keep it from burning.
Stir in the curry pwd and 1 tablespoon of the coriander/cilantro, mix well and simmer stirring constantly 5-10mins or until its cooked and a well blended sauce. It should become creamy and come away cleanly from the pan when stirred. Add more hot water if necessary to keep its consistency
Add chicken pieces and mix well with sauce, simmer 2-3mins stirring so it doesnt burn. Add 1/2 cup hot water and mix well, cover and allow to simmer over low heat for 25-45mins until chicken is cooked. Stir regularly to prevent sticking or burning (you can keep adding hot water as often as needed). Add prawns and simmer continuing to stir for another 5mins. If you need to thicken your sauce simply remove lid and allow it to simmer until it reduces down and thickens.
Serve garnished with remainder of chopped coriander/cilatro leaves.
"My will is mine.....I shall not make it soft for you" Aeschylus, Agamemnon