FAB issue 05 May 2015 - Page 44


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


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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