Ingredients
5 Chicken Breast cubed
Stork Margarine for frying
1 Onion finely chopped
10ml Robertsons Garlic Flakes rehydrated in boiling water and then drained
10ml Robertsons Ginger
10ml Robertsons Turmeric
20ml Rajah Mild and Spicy Curry Powder
15ml Tomato Paste
1 Tin of Coconut Milk
6 Rosa Tomatoes halved
100g Green Beans cut into thirds
300 g Raw, peeled and cleaned Prawns
Robertsons Atlantic Sea Salt and Robertsons Coarse Black Pepper to season
Fresh Coriander
Instructions
In a pan, brown the chicken cubes in margarine. Remove from the pan and fry the onion until translucent.
Add the garlic, Robertsons Ginger and Turmeric and Rajah Curry Powder and cook until the mixture becomes fragrant. Do not let spices burn – add more oil if mixture is too dry.
Add the tomato paste, coconut milk and tomatoes to the pan and cook for a further 5 minutes.
Return the chicken to the pan, add the beans and cook until tender (5 minutes).
Place the prawns on top of the chicken, season to taste, put lid on and allow prawns to steam until pink – stir prawns into the curry along with fresh coriander when ready to serve.
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